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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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

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.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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.