While most of the country is knee deep in snow and frigid temperatures (me included), I thought I would pause the ice talk for a little reminder that the sun does indeed exist and he lives in Punta Cana. If you follow me on Instagram, then you saw some pictures of my culinary trip to Punta Cana’s Barcelo Bavaro a couple of months ago. Then the holidays happened, then I put my house on the market, and then I have a toddler so … fast forward to finally being able to share some details of my trip but most importantly, a recipe for Dominican Majarete (corn pudding) that I enjoyed on the island in these same adorable mini bowls. How cute are they?! It’s so yummy too!
The trip also corresponded with my birthday which meant amazing tropical drinks and wonderful company including the lovely Marnely of Cooking With Books (I adore her!). The resort was absolutely breathtaking. For instance, we were wandering along the beach while staff was working on landscaping. I was “ooh-ing” and “aah-ing” over the coconuts. They cut the top off one, put a straw in, and handed it to me! I felt like I was walking around in a real life screensaver. Taking my husband back to Barcelo is at the top of my bucket list. I highly recommend it if you are looking for a little fun in the sun! So here’s a little “trip through photos” for you and the recipe for the corn pudding!
The trip was so fabulous! The flavors of coconut, pineapple, vanilla, and even a night of chocolate tasting made this culinary adventure one to remember. The resort even had lots of options for kids (I felt a little silly wandering over to “Pirate Island” where the kids played but the swim area was SO COOL!). If you’re into spas, then seriously add a massage to your stay (I’m still dreaming about mine).
So these adorable little bowls were used by the resort for a variety of appetizers and desserts. I LOVED them! So one of the sweet chefs gave me some to bring back to the states. You might have seen them last week in this post. You can find similar “mini serving bowls” online or at places like Party City. I love serving desserts “mini style” because they’re perfect for parties! Technically, also good for portion control if you can eat just one. ;)
Dominican Majarete Pudding Recipe
Ingredients
- 4 cups corn I used a yellow corn
- 1 cup heavy cream
- 1 cup coconut milk check in international aisle if you have trouble finding
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon extra for garnish
- 2 tablespoons cornstarch
Instructions
- Begin by dissolving your cornstarch in 2 tablespoons of water and stir until thickened.
- Puree corn and heavy cream together until smooth. Strain for a smoother consistency pudding (optional).
- In a medium saucepan, combine corn puree, coconut milk, sugar, salt, vanilla, cinnamon, and cornstarch.
- Heat over medium-high, stirring constantly until thickened (10-12 minutes).
- Remove and pour into your containers. Cover to avoid a film on top and refrigerate until ready to serve. Garnish with a dash of cinnamon!
Notes
I hope you’ll get a chance to book a trip to the Dominican Republic, especially Barcelo Bavaro! Meanwhile, whip up these sweet little desserts and whisk yourself away to the islands (ok, so maybe just close your eyes and pretend). They’re so delish!
Wow, this looks incredible! We’re currently buried in cold, cold weather (but no snow!)…so I’m thinking we need a little trip down to Punta Cana to brighten our spirits. I need one of those coconuts ASAP! :-)