Makings:
6 ears of corn
1/2 cup water
1/2 cup. Demerara sugar
1/2 cup. Freshly grated coconut
1 pinch of salt
Ground cinnamon (optional)
Preparation mode:
In a large saucepan, bring water to a boil. Thresh the corn. In a blender, blend all the ingredients until creamy. To wrap: the traditional way is by using straw; Pour a little of the cream into each straw and wrap it into a packet, tie it with string or strips of straw.
Place the packets in the boiling water. Cook for 40 min or until you notice that the pasta is cooked. Serve hot or cold. You can sprinkle cinnamon.
