Corn Pudding with Coconut Sauce

    30 minutes

    This is a Thai dessert that uses corn which is normally considered a savoury vegetable but this recipe transforms it into a sweet dessert.

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    Serves: 4 

    • 2 cups (500ml) water
    • 2-3 medium sized cobs of corn, kernels removed cleanly by hand
    • 1 cup (220g) caster sugar
    • 1/4 cup (25g) tapioca flour
    • 1 cup (250ml) coconut cream
    • 1 1/2 teaspoon salt

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the water to a boil and add the corn kernels. Cook until the corn is tender then add the sugar.
    2. 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.
    3. In a separate saucepan gently heat the coconut cream with the salt; do not boil.
    4. To serve; divide the corn pudding into individual bowls and garnish with a drizzle of the salted coconut cream.

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