In a medium saucepan, bring the water and coconut milk to a boil. Once boiling, reduce the heat to a simmer and slowly stir in the cornmeal, salt, coconut and sugar.
Continue to stir the mixture over medium heat until it becomes thick, approximately 6 – 8 minutes.
Pour the batter into a 10-inch loaf pan and spread it until the top is even. Refrigerate overnight or for a few hours until set.
Once set, gently run a knife around the edges of the loaf pan and gently remove the cake from the pan and slice into ½ inch slices.
Sweet & Salty Crispy Corn
We used fresh corn in this recipe, but if you’re using canned corn, skip the next two steps.
Remove the husk from the ear of corn and set in a long bowl or pan with ½ cup water. Microwave on HIGH for 3 ½ minutes.
Remove corn from the microwave and let cool for a couple minutes. Carefully slice the kernels off the cob.
Mix together the sugar, salt and water in a small bowl until it is completely dissolved. Set aside.
Heat oil in a medium skillet over medium high heat, and once hot, carefully pour in the corn kernels. Stirring frequently, fry them for 4 – 5 minutes until they are lightly browned and crisp.
Add in the water and sugar mixture to the frying pan – it will bubble up, but just keep stirring so that all the kernels are evenly coated with the sugar mixture.
Continue to fry for 1 more minute, then pour corn out into a bowl.
Using the same skillet over medium high heat, add in the 2 tsp of coconut oil. Once hot, carefully add a few of the sliced cornmeal cake into the pan and fry each side until lightly browned, about 4 – 5 minutes per side.
Remove the slices and place them on a paper towel to remove the grease.
To serve, place a few of the slices on a plate, topping it with the crisp corn kernels and any additional garnishes you like!