The addition of a toasted coconut topping turns a bowl of corn into a festive party dish and inspires its exotic name. If using home-canned corn remember that all home-canned nonacid vegetables must be boiled 15 minutes before using.
2 cups fresh corn or 1 pint home-canned corn, boiled 15 minutes and drained
½ cup cream
⅛ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup grated coconut
Preheat oven to 400°F. Grease a 3- to 4-cup baking dish.
Bring corn, cream, salt, and pepper to a boil in a 1 -quart saucepan over medium heat. Pour mixture into greased baking dish and top with coconut.
Bake just until the coconut is golden brown, 10 to 12 minutes.
4 Servings
“Everywhere hostesses are simplifying refreshments. Some ideas gleaned from our readers: Bread, fresh from the oven, sliced and buttered, with hot fragrant tea. A huge bowl of fruit and popcorn balls. Brownies and milk. Crackers, cheese, coffee. Corn on the cob, all the butter you want, coffee. Fish chowder, pilot biscuits, hot gingerbread. Broiled hamburgers in hot rolls, cole slaw, coffee.”—Woman’s Home Companion, May 1942