sweet-corn-pudding

Sweet Corn Pudding

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  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
wiley
Recipe by  wiley

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 526 cal
  • 26%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 105.1 g
  • 34%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Creamy Vegan Sweet Potato and Corn Chowder

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Tapioca Pudding with Tender Coconut