Coconut Curau - Corn Custard

Curau - Brazilian Corn Custard
This corn custard is a very tradicional street food in Brazil - it's sold in cars that drive around the city announcing their fresh homemade yummy produce with very loud speakers.  

My grandmother used to make it at home, at a time where there was no blenders or food processors, she would grind out the corn from the cobs with a "not-safe-at-all" hand grater.    The grind corn would be strained in a very clean tea towel, squeezed really well so no precious corn juice would be wasted.     For me is a desert that tastes like Childhood. 

The original version of the recipe is made with milk, here is my fancy version of my grandmother's recipe, made with coconut milk.    If you are in a sugar restriction diet you can replace the sugar by 1 Tablespoon of stevia (or to taste).    Just super tasty!  

Enjoy it.


Coconut Curau 

Serves: 6  |  Costs: $ |  Difficulty: Medium |  Time: 1h | Author: Classic


  • 4 Large Corn Cobs (about 700g)
  • 200 ml Coconut Cream
  • 150 ml Water
  • 1 Cup Sugar or 1 Tablespoon of Stevia (or to taste)
  • 2 Teaspoons Cinnamon

  1. With a knife, remove the corn from the cobs
  2. In a blender,  or food processor, pulse the corn with the coconut cream and water until you have a thick juice
  3. Line a very clean tea towel or a muslin cloth in a bowl
  4. Pour the juice over the cloth and pull it making a small bag 
  5. Squeeze the cloth over a large pot until all liquid is in the pot (be patient)
  6. Add sugar to the pot and stir well 
  7. Bring corn juice to boil over medium heat, stirring constantly 
  8. When it starts to boil it will thicken up very fast - don't stop stirring and let it boil for about 5 minutes 
  9. Remove from heat and pour the custard in a retangular baking dish 
  10. Sprinkle with Cinnamon
  11. Leave in the fridge to cool down and sirve it cold 

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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