How do I prepare Mac & Cheese & Corn Coconut Pudding?
Here's a recipe for Mac & Cheese & Corn Coconut Pudding:

Ingredients:

• 1 tablespoon unsalted butter
• 3/4 cup pasta shells, uncooked
• 1 cup yellow corn kernels, frozen or canned (if frozen, thawed, if can, drained)
• 1 tablespoon all purpose flour
• 2 cups coconut milk, in a carton, unsweetened
• 3 large eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• salt and pepper, to taste
• fresh cilantro, for garnish, chopped

Instructions:

1. In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
2. Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
3. Cover with a lid, reduce heat to low and cook until the cheese melts.
4. Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
5. Serve warm.

Enjoy your Mac & Cheese & Corn Coconut Pudding!