Sweet Corn Pudding recipe

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Ingredients

2 cups water
2 ears fresh corn, kernels cut off
¼ cup tapioca flour
⅓ cup water
1 cup superfine sugar
1 cup unsweetened coconut cream
1 ½ teaspoons salt

Nutrition Info

459.4 calories
carbohydrate: 69.7 g
cholesterol: : -
fat: 21.4 g
fiber: 2.5 g
protein: 3.7 g
saturatedFat: 18.5 g
servingSize: -
sodium: 886.2 mg
sugar: 51.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups water to a boil in a small saucepan, cook the corn kernels in the boiling water until tender. Stir the sugar into the mixture.

  2. Whisk the tapioca flour with 1/3 cup water in a bowl until you have a thick slurry, stir the slurry into the corn mixture and cook until the mixture thickens. Remove from heat. Divide into 4 separate bowls.

  3. Combine the coconut cream and salt in a separate small saucepan and heat over medium-low heat to a simmer, being careful to not bring to a boil, until thoroughly heated, drizzle over the pudding to serve.

Recipe Yield

4 servings

Recipe Note

This is another simple Thai dessert that turns savory ingredients into a sweet treat. It is best to use corn when it is in season because it is at its sweetest.

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