Cocada With Fresh Corn

• 2 coconuts (see note)
• 1/2 cup fresh coconut milk
• 1 1/2 cups sugar
• 1 vanilla bean, split
• 2 3/4 cups shredded coconut
• 2 1/2 cups milk
• 1 cup fresh corn kernels (about 2 ears)
• 2 eggs, separated

1. In a heavy saucepan, combine the coconut milk, vanilla bean and sugar, and simmer over medium heat, stirring from time to time, until the sugar dissolves.
2. Add two and a half cups of the shredded coconut and simmer for seven to eight minutes to extract the flavors.
3. Pour in the milk.
4. Husk the corn and remove all the silk.
5. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob.
6. Add the kernels to the coconut mixture.
7. With a small spoon, scrape the pulp from the cobs into the saucepan.
8. Bring the mixture to a boil, reduce the heat and simmer, stirring often, for about 20 minutes, or until the mixture thickens.
9. In a small bowl, beat the egg yolks lightly.
10. Remove the saucepan from the heat and whisk in the egg yolks.
11. Pour the mixture into a large bowl and let cool.
12. Cover and refrigerate for two hours.
13. Meanwhile, preheat the oven to 275 degrees.
14. On a baking sheet, spread out the remaining quarter cup of grated coconut in a single layer.
15. Toast in the oven for 10 minutes, or until golden.
16. Reserve.
17. When the cocada is chilled, beat the egg whites with an electric mixer until they are stiff and glossy.
18. Using a rubber spatula, lightly fold the whites into the cocada.
19. Turn into a serving dish and sprinkle with the toasted coconut.

coconuts, fresh coconut milk, sugar, vanilla bean, shredded coconut, milk, fresh corn kernels, eggs

Taken from cooking.nytimes.com/recipes/4226 (may not work)