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Thai Corn Pudding

I highly doubt that corn pudding is a thing in Thailand, but I do love giving ordinary recipes a Thai twist.

Thai Corn Pudding

Source: Eating Well | Serves: 12 | Time: 1 hr 15 min

Changes: made dairy free and vegetarian by using coconut bacon, coconut milk, cashew cream; replaced rosemary with Thai basil


1 cup coconut bacon (recipe below)

5 large eggs, divided

¼ cup cornstarch

1 tsp baking powder

1 cup coconut milk

½ cup cashew cream (recipe below)

½ tsp each S&P

4 cups frozen #corn, thawed

1 tsp Thai basil

Coconut bacon

1/2 cup large, unsweetened coconut flakes (not regular shredded coconut)

1/2 tbsp coconut aminos

1/2 tbsp liquid smoke

1 tsp maple syrup

Cashew sour cream (Oh She Glows)

3/4 raw cashews, quick soaked in hot water

1/3 cup water

1 tbsp lemon juice

2 tsp apple cider vinegar

Scant 1/2 teaspoon fine sea salt


Start with the coconut bacon. Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper or silicon mat. Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with aminos, liquid smoke and agave. Mix well. Spread the flakes into an even layer. Bake on the top rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. You can do this in advance and keep in an airtight container until ready to use.

While the coconut bacon cooks, make the sour cream by blending all ingredients together in a Vitamix or Ninja Bullet. You can also do this in advance and keep in an airtight container until ready to use.

Keep the oven at 350F or pre-heat it to 350F if you made your bacon ahead of time. Coat a 9-by-13-inch baking dish with cooking spray.

Whisk 1 egg, cornstarch and baking powder in a large bowl until smooth. Add the remaining eggs and whisk until combined. Whisk in coconut milk, cashew sour cream, salt and pepper. Fold in corn and Thai basil. Pour the mixture into the prepared pan. Crumble the coconut bacon over the top.

Bake the pudding until it is puffed and golden around the edges and still slightly jiggly in the center, 40 to 55 minutes. Let cool for 15 minutes before serving.

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