Coconut Corn on the Cob
- 1 x 400ml tin full fat coconut milk
- 4 corns of the cob
- 100g coconut flakes, toasted
- 2 limes, zested
- 2 vegan mayo
- fresh coriander, finely chopped, to serve
Tip the coconut milk into a large pan, bring to a simmer, add a big pinch of salt then add the corn on the cob. Cover with a lid and cook for 15-20 mins, until tender.
Heat the grill to high. Blitz the coconut flakes into rough crumb, then add the lime zest and a big pinch of salt and set aside.
Once the corn is tender, remove and pat dry, then turn the heat right up on the remaining coconut milk in the pan- cooking it down until it’s thick and syrupy- tip into a bowl. Place the corn a baking tray, cut the zested limes in half and put on the tray, cut side up. Slide under the grill until charring- you can also do this on the BBQ.
Once charred, put the mayo and reduced coconut sauce on one plate and the coconut crumbs on another. In turns, roll the corn in the coconut mayo, then in the crumbs then pile onto a platter. Serve with the charred limes and scatter with the coriander.