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Ginataang Mais with Young Coconut Meat

Ginataang Mais with Young Coconut Meat (Coconut milk rice pudding with sweet kernel corn and young coconut meat) can be considered both as dessert or snack. It is simple and easy to prepare using few ingredients.

Ginataang Mais is usually made with corn kernels, glutinous rice, coconut milk and sugar but this new recipe I made today is a little special,  I added young coconut meat and a little vanilla extract for added flavor and it turned out so delicious that we finished it all in one sitting.

If you love coconut desserts, then this simple recipe is a must try. This delicious Ginataang mais with young coconut meat is a sure winner! 

Learn how to make this by watching the cooking video below. Make this and share with family and friends or save this recipe or Pin It for later use.

You can replace the can of corn with 2 ears of fresh corn and remember to cook it a little longer. Also, start with 1/3 cup of sugar and add more to fit your taste-buds. Just taste and adjust accordingly. 

You can also add ripe jack-fruit but for me it kind of over power the taste of the corn.

Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. 

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  • 2 cups water
  • 2 cups coconut milk
  • 1/2 cup glutinous (sweet/sticky) rice
  • 1 can (15.25 oz) sweet kernel corn
  • 1/4 tsp salt
  • 1/3 cup sugar (add more if needed)
  • 1/2 cup young coconut meat
  • 1/2 tsp vanilla extract 

  1. In a pot, combine water, coconut milk, and bring to a quick boil.
  2. Reduce heat to low and add glutinous rice. Simmer for 15 minutes while stirring occasionally. 
  3. Add sweet kernel corn (including the liquid) and simmer for 10 minutes while stirring occasionally over low heat. 
  4. Add salt, sugar, and stir well to combine. Simmer for 10 minutes or until rice is cooked. Taste to see if more sugar is needed and add accordingly. 
  5. Add young coconut meat and stir. Simmer for 5 minutes. 
  6. Add vanilla extract and cook for a minute. Remove pot from heat and serve hot. Enjoy!

(click on name link below the picture to see complete recipe)

Ginataang Halo-Halo

Champorado at Tuyo


Maja Blanca

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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