Thai Sweet Corn Pudding – a delicious recipe with ears of corn, water, tapioca, coconut milk, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stand each ear of corn on a cutting board. Run a knife down the length of the ear to shave off the kernels. Set kernels aside.
2
Combine corn cobs and 2 cups water in a pot. Bring to a boil. Cover and reduce heat to low and simmer for 30 minutes.
3
Meanwhile,cover tapioca pearls with a 1/2 inch of cold water and let stand.
4
Remove corn cobs from hot water and discard.
5
Add corn kernels, coconut milk, sugar, and salt to the pot. Stir to combine. Return to a boil and then simmer for 10 minutes.
6
Drain tapioca pearls and add tapioca pearls to pot. Simmer for 1 minute.
7
Dissolve cornstarch in 1 tablespoon of water. Add to pot. Simmer for 1 minute more.
8
Remove from heat to cool. Serve at room temperature or chilled.
188
kcal
Calories
4
g
Fat
35
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large ears of corn, shucked, 2 cups water, 1/2 cup small tapioca pearls, 1 can (14 oz) coconut milk, and more.
Yes, Thai Sweet Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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