Mexican Street Style Corn
This recipe for Mexican grilled corn puts an exotic twist on an old time favourite.
3 1/2 cups full-fat coconut milk
3/4 cup liquid sweetener (like Stevia)
2 1/2 Tbs arrowroot starch
1 cup shredded coconut
1 tsp alcohol free coconut flavour or vanilla extract
1/4 tsp sea salt, plus more to taste
handful of unsalted nuts, for garnish
handful of toasted coconut flakes, for garnish
your favourite fruits, for garnish
Stir the arrowroot into 1/2 cup of cold coconut milk.
Heat the rest of the coconut milk, sweetener, and salt in a saucepan until well combined, about one minute.
Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.
Stir in the coconut essence and shredded coconut and allow to cool.
Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until cold.
Process in an ice-cream maker according to the manufacturer’s instructions.
Place in the freezer to solidify and serve garnished with nuts, toasted coconut flakes and fruit if you wish.
Makes about 1 litre.
Credits: Adapted from The Blender Girl