150grams Sweet corn
20 grams Shredded Coconut flesh
10grams Unsalted butter
1 pinch Salt
– Shred the coconut flesh with a sharp fork.
-Melt the butter in a pan. Add the sweet corn and gently heat until the sweet corn has got a lovely shine as absorbed the butter.
-Put the sugar into the same pan. Remove the pan of the heat then mix well.
-Transfer it on the serving bowl. Sprinkle with a pinch of salt and top with the shredded coconut flesh.
– You can serve it warm or cold.
-Try to get the fresh cooked sweet corn and young coconut flesh if you can.
-You can also get the coconut grater from various online stores, if it is too tricky to grate the coconut flesh by the fork.