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Ginataang Mais: Coconut Corn Porridge [Vegan]

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Corn with coconut milk, or ginataang mais, is very simple to make. You don’t even need to dirty your measuring cups. We have many versions of sweet porridge-type merienda (snacks) goodies made with coconut milk, and this one is the easiest. You can enjoy it warm or cold, and although I do prefer it cold during the summer, I always end up having it warm first because I simply cannot wait that long after it’s made.

Ginataang Mais: Coconut Corn Porridge [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

285

Serves

8

Ingredients

  • 13 1/2 ounce can coconut milk
  • 5 cups water
  • 3/4 cup sweet rice (you may substitute sushi rice or short-grain rice)
  • 3/4 cup sugar
  • a pinch of salt
  • 1/2 cup shredded coconut (optional)
  • 1 tablespoon salted butter (optional)
  • 1 teaspoon vanilla (optional)
  • 4 to 5 ears fresh corn, shucked and scraped to collect the corn milk

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AUTHOR & RECIPE DETAILS


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I write, cook, play music, and make pictures. Not necessarily in that order. Born and raised in the Philippines, and it shows. That means I eat rice with every meal, love my family like no one’s business, and firmly believe that avocados are best eaten with cream and sugar. On a mission to document the traditional Filipino dishes of my childhood and preserve my great-grandmother’s culinary legacy. It’s a work in progress.


 

 

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0 comments on “Ginataang Mais: Coconut Corn Porridge [Vegan]”

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Cheryl
7 Months Ago

Instead of regular sugar, look for coconut sugar. It amplifies the flavor and seriously cuts down on the glycemic index register for the sugar.


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