Creamy Five-Milk White Corn Pudding with White Chocolate
A luscious and comforting white corn pudding enriched with five different milk products and melted white chocolate. This crowd-pleasing dessert is perfect for gatherings and holidays, served warm with a generous dusting of cinnamon.
🛒 Ingredients
20 servings
- 500 g dried white hominy corn
- 200 g granulated sugar
- 1 can (395 g) sweetened condensed milk
- 200 ml coconut milk
- 5 tablespoons full-fat powdered milk
- 200 ml heavy cream
- 400 g white chocolate, roughly chopped
- Ground cinnamon, for serving
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Soak the dried hominy corn in a large bowl of cold water for 8 to 12 hours, or overnight, to soften the kernels.
- 2
Drain the corn and transfer it to a large pot. Cover with fresh water and cook over medium heat until the kernels are very tender, about 1.5 to 2 hours.
- 3
Add the sugar and simmer for 10 more minutes over low heat, stirring occasionally.
- 4
In a separate saucepan, combine the condensed milk, coconut milk, powdered milk, and heavy cream. Bring to a gentle boil for 2 minutes, stirring constantly.
- 5
Pour the milk mixture into the corn pot and continue cooking over low heat for 30 minutes, stirring frequently, until thick and creamy.
- 6
Remove from heat and stir in the chopped white chocolate until fully melted and smooth.
- 7
Allow to cool slightly before serving in bowls, topped generously with ground cinnamon.
💡 Chef's Tip
Do not skip the soaking step — it significantly reduces cooking time and improves the final texture. Leftovers keep well in the fridge for up to 3 days; reheat with a splash of whole milk to restore creaminess.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
