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Curious Corn and Coconut Pudding



Scrape cobs with a knife over a bowl to extract "milk.
" Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
Pour into 6 custard cups and chill, uncovered, at least 30 minutes.
After one hour, you must replace cover, and can keep inn fridge up to 3 days.
Sprinkle with cinnamon before serving.