Ingredients:

10 medium size ears, cleaned and washed
2 quarts of milk
1 1/2 cups of sugar
1 pinch of salt
1 cup of coconut milk
2 tbsp of margarine
cinnamon to taste

Methods:

Grate the corn ears inside a large glass bowl, using a cheese grater. Make sure you get as much as you can out of each ear and put them aside.Mix the milk with the grated corn. Dip each ear into the milk and use a paring knife to squeeze out as much of the corn starch as you can from them. Use a strainer or a cheese cloth to separate the liquid from the grated corn.

In a large, heavy saucepan add the sugar to the liquid and start cooking over medium heat, stirring constantly until it starts to thicken.Add the coconut milk. Continue to cook, stirring, and test the cream by dropping a 1/2 teaspoonful onto a plate.When it cools it should have the consistency of Jello,firm but not solid.Brazilian recipes are generously shared by everyone, but they are a bit vague sometimes.Stir in the margarine, mix well. Pour onto a pirex or a more decorative pie server.Sprinkle with cinnamon.Let it cool and serve or refrigerate to serve later.

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