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]

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  • 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

Nutritional Information

Per Serving: Calories: 285 | Carbs: 53 g | Fat: 8 g | Protein: 5 g | Sodium: 45 mg | Sugar: 26 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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