Coconut Corn Tapioca Pudding
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Tapioca pudding made with coconut milk and sweet corn. This coconut corn tapioca pudding is simple to make and delicious.
Ingredients
  • 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
Directions:
  1. 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.
  2. 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.
  3. Pour in the coconut milk and stir in the sugar. Cook for about 5 minutes.
  4. 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.
  5. Serve the coconut corn pudding warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/03/17/coconut-corn-tapioca-pudding/