Curious Corn and Coconut Pudding

• 3 14 cups corn (from 4 ears, reserve cobs)
• 1 cup unsweetened coconut milk
• 3 tablespoons dried sweetened coconut (optional)
• 1 cup whole milk
• 12 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 18 teaspoon cinnamon (plus more, for top)

1. Scrape cobs with a knife over a bowl to extract "milk."
2. Put corn, corn "milk", and remaining ingredients with a pinch of salt in a blender; blend until smooth (you may want to omit the coconut, or save it till right before the fridge).
3. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
4. Bring mixture to a boil over medium heat, and boil, while whisking constantly, for 5 minutes.
5. Pour into 6 custard cups and chill, uncovered, at least 30 minutes.
6. After one hour, you must replace cover, and can keep inn fridge up to 3 days.
7. Sprinkle with cinnamon before serving.

corn, unsweetened coconut milk, coconut, milk, sugar, cornstarch, vanilla, cinnamon

Taken from www.food.com/recipe/curious-corn-and-coconut-pudding-251533 (may not work)