Sweet Coconut Corn Pudding

Preheat the oven to 325°F. Spray an 8-x-8-inch baking dish with cooking spray; set aside. 

Combine the coconut milk, eggs, sugar, salt, cornstarch, and nutmeg in a blender and blend on high speed until smooth, 15 to 30 seconds. Add the corn to the coconut milk mixture, pulse three times to incorporate, and pour into prepared baking dish.

Bake until just set and a knife comes out clean from the center, 35 to 40 minutes (it will still be a bit jiggly and that's how I like it; if you overcook the edges and top may break - still delish, just not as pretty). Remove from the oven, let cool slightly, and serve.  *Note: This is called sweet coconut corn pudding, and I like it, well, sweet. If you'd prefer a more subtly sweet pudding you could take down the sugar to 1/3 or even 1/4 cup.