Tapioca pudding made with coconut milk and sweet corn. This coconut corn tapioca pudding is simple to make and delicious.
Happy Sunday!
I hope you’re having a wonderful weekend.
My birthday was on Friday so I’ve been celebrating with family and friends. My family went to Benihana for a hibachi dinner on Friday night. I have never eaten there before and didn’t realize just how entertaining it can be. The entire dinner was a show in itself and I loved it. Have you been?
Over the next week I have dinner plans with friends. And then at the end of March, I’m headed to New Orleans for a week. I am sooo excited. My current Yelp bookmark list has exceeded over 50 places to try. So if you have recommendations, send them my way so I can narrow down my list!
March is almost always an eventful month for me. And as soon as we come back from our trip to New Orleans, it’ll be time for my friend’s wedding. So a lot planned over the next month.
Since this weekend has been about all the things I liked, let’s share another one of my favorite desserts with you. This one is something I’ve had often growing up. Are you familiar with Vietnamese desserts?
This coconut corn tapioca pudding is one of my favorite. In Vietnamese, it’s called Che Bap. Oftentimes, we make it during summer months when there are fresh corn on the cobs aplenty. It’s sooo good with corn cut straight from the cob. But if you don’t have fresh corn, canned corn or frozen corn kernels work well too. Especially if you have cravings for it like I do.
The sweetness of the corn, the creaminess of the coconut milk, and the texture of the tiny tapioca pearls all come together so well in this dessert. If you’re a fan of tapioca pudding, this is definitely for you. And if you’re hesitant about having corn for dessert, trust me. It’s worth a try.
In a medium sized bowl, place the mini tapioca balls and fill with water until the water covers about a centimeter above all the tapioca. Allow the tapioca to sit and soak for several minutes to soften.
While the tapioca is soaking, heat water in a medium sized pot. When the water comes to a boil, lower the heat and add the corn. Cook the corn for about 5 minutes.
Pour in the coconut milk and stir in the sugar. Cook for about 5 minutes.
Drain the tapioca and stir in the tapioca. As the tapioca cooks, they will turn from white to clear in color. And as they cool, the pudding will thicken. Cook for several minutes, making sure to stir to prevent the tapioca from sticking to the bottom and becoming burnt. I forgot to stir and thought I could smell popcorn. Turned out the tapioca and corn stuck to the bottom of pot and burned. Oops. Lol.
Serve the coconut corn pudding warm or cold.
Enjoy!
- ¾ cup mini tapioca pearls
- Water to cover the tapioca by a centimeter
- 1 cup water
- 3 cups corn kernels, canned, frozen, or fresh
- 14 ounce coconut milk
- ½ cup granulated sugar
- In a medium sized bowl, place the mini tapioca balls and fill with water until the water covers about a centimeter above all the tapioca. Allow the tapioca to sit and soak for several minutes to soften.
- While the tapioca is soaking, heat water in a medium sized pot. When the water comes to a boil, lower the heat and add the corn. Cook the corn for about 5 minutes.
- Pour in the coconut milk and stir in the sugar. Cook for about 5 minutes.
- Drain the tapioca and stir in the tapioca. As the tapioca cooks, they will turn from white to clear in color. And as they cool, the pudding will thicken. Cook for several minutes, making sure to stir to prevent the tapioca from sticking to the bottom and becoming burnt.
- Serve the coconut corn pudding warm or cold.
Wow!
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Thank you!
I’m drooling! Lol
Belated happy birthday Andrea! 🤗🎈🎉🎂
Thank you!