“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.” - by wiley
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 526 cal
- 26%
- Fat
- 12.6 g
- 19%
- Carbs
- 105.1 g
- 34%
Based on a 2,000 calorie diet
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