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Mac & Cheese & Corn Coconut Pudding

Community Member
June 22, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mac & Cheese & Corn Coconut Pudding

Ingredients

for 4 servings

  • 1 tablespoon unsalted butter
  • ¾ cup pasta shells (150 g), uncooked
  • 1 cup yellow corn kernels (150 g), frozen or canned (if frozen, thawed, if can, drained)
  • 1 tablespoon all purpose flour
  • 2 cups coconut milk (480 mL), in a carton, unsweetened
  • 3 large eggs, beaten
  • ¼ cup grated parmesan cheese (35 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • salt and pepper, to taste
  • fresh cilantro, for garnish, chopped

Nutrition Info

  • Calories 607
  • Fat 41g
  • Carbs 37g
  • Fiber 1g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
  2. Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
  3. Cover with a lid, reduce heat to low and cook until the cheese melts.
  4. Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
  5. Serve warm.

Ingredients

for 4 servings

  • 1 tablespoon unsalted butter
  • ¾ cup pasta shells (150 g), uncooked
  • 1 cup yellow corn kernels (150 g), frozen or canned (if frozen, thawed, if can, drained)
  • 1 tablespoon all purpose flour
  • 2 cups coconut milk (480 mL), in a carton, unsweetened
  • 3 large eggs, beaten
  • ¼ cup grated parmesan cheese (35 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • salt and pepper, to taste
  • fresh cilantro, for garnish, chopped

Nutrition Info

  • Calories 607
  • Fat 41g
  • Carbs 37g
  • Fiber 1g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
  2. Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
  3. Cover with a lid, reduce heat to low and cook until the cheese melts.
  4. Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
  5. Serve warm.

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