Ginataang Mais (Corn with Coconut Milk)

Ginataang Mais (corn With Coconut Milk)

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"The addition of shredded coconut, butter and vanilla is optional and not traditional. Adding them helps boost the flavor of the dish, which is typically made with fresh coconut milk instead of the canned stuff. If you are fortunate enough to have access to fresh coconut milk, omit the optional ingredients." Cooking time is estimated.


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15 Min
15 Min
Stove Top


  • 13 1/2 oz
    can coconut milk
  • 5 c
  • 3/4 c
    sweet glutinous rice (you may sub sushi rice or short-grain rice)
  • 3/4 c
  • pinch
  • 1/2 c
    shredded dried coconut (optional)
  • 1 Tbsp
  • 4-5
    ears *fresh* corn, shucked, silk removed and scraped to collect the corn "milk"
  • 1 tsp
    vanilla paste (extract ok)

How to Make Ginataang Mais (Corn with Coconut Milk)


  1. *Gently* boil the coconut milk, water, sweet rice, sugar, salt, and shredded coconut (if using) over medium-low heat. Stir occasionally.
  2. When rice is fully cooked and every grain is plump and sticky (the mixture will resemble runny rice pudding), add the butter and shucked fresh corn. Continue to cook, still stirring occasionally, until everything has thickened nicely. Take off heat, stir in the vanilla paste or extract and let cool. It will continue to thicken slightly as it cools.

Printable Recipe Card

About Ginataang Mais (Corn with Coconut Milk)

Course/Dish: Puddings
Main Ingredient: Non-Edible or Other
Regional Style: Filipino

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