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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 cups water |
2 ears fresh corn, kernels cut off |
1/4 cup tapioca flour |
1/3 cup water |
1 cup superfine sugar |
1 cup coconut cream |
1 1/2 teaspoons salt |
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.
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