Coconut Creamed Corn


  • 4 ears of corn, kernels cut from cob
  • 1 cup Kara UHT Coconut Cream
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice


  1. Combine corn kernels, coconut milk and salt in a medium saucepan.
  2. Bring to a boil, then lower the heat to maintain an active simmer.
  3. Continue cooking and stirring occasionally, until most of the coconut cream has evaporated, 10 to 15 minutes.
  4. Stir in cilantro, lime juice and it is ready to be served

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