Bring the water to a boil and add the corn kernels. Cook until the corn is tender then add the sugar.
Mix the tapioca flour with cold water to make a slurry then add the to the saucepan. Cook the mixture until it becomes thick then remove from the heat.
In a separate saucepan gently heat the coconut cream with the salt; do not boil.
To serve; divide the corn pudding into individual bowls and garnish with a drizzle of the salted coconut cream.