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Author Notes: Growing up in a Thai household, corn was treated as an ingredient for dessert more often than as a savory item. It may seem like an unusual combination, but corn and coconut pair very nicely with one another. This is one of several Thai desserts that our father made growing up combining those two flavors. This pudding containing tapioca pearls, coconut milk, and corn is crunchy, creamy, and chewy all at once. It can be served chilled or at room temperature. If chilled, it makes a refreshing dessert on a hot summer afternoon. —Double Helping
- 3 large ears of corn, shucked
- 2 cups water
- 1/2 cup small tapioca pearls
- 1 can (14 oz) coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon tapioca starch or corn starch
- 1 tablespoon water
- 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.
- 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.
- Meanwhile,cover tapioca pearls with a 1/2 inch of cold water and let stand.
- Remove corn cobs from hot water and discard.
- Add corn kernels, coconut milk, sugar, and salt to the pot. Stir to combine. Return to a boil and then simmer for 10 minutes.
- Drain tapioca pearls and add tapioca pearls to pot. Simmer for 1 minute.
- Dissolve cornstarch in 1 tablespoon of water. Add to pot. Simmer for 1 minute more.
- Remove from heat to cool. Serve at room temperature or chilled.
- This recipe was entered in the contest for Your Best Recipe with Corn