- 1½ cups sugar
- 1 vanilla bean, split
- ½ cup fresh coconut milk
- 2½ cups shredded coconut
- 2½ cups milk
- 1 cup fresh corn kernels, cooked (about 2 ears)
- 2 eggs, separated
- ¼ cup toasted coconut
- In a heavy saucepan, combine the sugar, vanilla bean, and coconut milk. Simmer over moderate heat until the sugar dissolves.
- Add the shredded coconut and cook for 7 to 8 minutes to extract the flavors. Pour in the milk, bring to a boil, reduce the heat, and simmer, stirring often, for about 20 minutes, until the mixture thickens.
- Remove from the heat and add the corn kernels. Whisk in the egg yolks.
- Turn the cocada into a bowl and refrigerate for 2 hours.
- Before serving, beat the egg whites until stiff and glossy. Fold the whites into the custard mixture.
- Turn into a serving dish and sprinkle with the toasted coconut.