Sweet Corn and Tapioca Pudding

Name: Sweet Corn and Tapioca Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 cup small tapioca pearls; 3 cups water; 1/2 cup granulated sugar; 1 cup sweet corn kernels, cooked; 1 cup canned coconut milk; 1/2 tsp salt

A traditional warm dessert featuring tender tapioca pearls and sweet corn kernels in a rich, salty-sweet coconut cream.

25 minEasyServes 4220 cal/serving

ThaiDessertStovetopVeganVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1/2 cup small tapioca pearls
3 cups water
1/2 cup granulated sugar
1 cup sweet corn kernels, cooked
1 cup canned coconut milk
1/2 tsp salt

Instructions

1

Bring 3 cups water to a boil in a saucepan over medium-high heat.
2

Add 1/2 cup small tapioca pearls and cook for 10 minutes, stirring frequently, until pearls turn translucent.
3

Stir in 1/2 cup granulated sugar and 1 cup cooked sweet corn kernels until sugar dissolves completely, then remove from heat.
4

In a small pot, simmer 1 cup canned coconut milk with 1/2 tsp salt over low heat for 2 minutes.
5

Spoon the tapioca mixture into individual bowls and drizzle with salted coconut milk.

Questions

How long does Sweet Corn and Tapioca Pudding keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Sweet Corn and Tapioca Pudding?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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