Brazilian Corn Pudding with Coconut Milk (Curau)
Curau is a beloved Brazilian dessert — a silky, creamy corn pudding made with fresh corn kernels, coconut milk, and sweetened condensed milk. Finished with a dusting of warm cinnamon, it's a comforting, crowd-pleasing sweet that comes together in just 20 minutes.
🛒 Ingredients
10 servings
- 4 fresh ears of corn
- 1½ cups whole milk
- 1 can coconut milk (14 fl oz / 400 ml)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 tablespoon butter or margarine
- 1 pinch of salt
- Ground cinnamon for dusting
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Directions
- 1
Use a sharp knife to strip the corn kernels off the cobs, sliding the blade firmly down each row.
- 2
Transfer the kernels to a blender with the whole milk and coconut milk. Blend on high for about 2 minutes until completely smooth.
- 3
Pour the mixture into a medium heavy-bottomed saucepan. Stir in the sweetened condensed milk, butter, and salt.
- 4
Cook over medium heat, stirring constantly with a wooden spoon, until the pudding thickens to a creamy consistency, about 15 minutes.
- 5
Pour into a large serving dish or individual cups and dust generously with ground cinnamon.
- 6
Cool to room temperature, then refrigerate for at least 1 hour and serve well chilled.
💡 Chef's Tip
For an extra-smooth texture, strain the blended corn through a fine-mesh sieve before cooking. That said, keeping the rustic corn bits adds wonderful character — try it both ways and see which you prefer. Serve cold on a warm day for a truly refreshing treat.
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