Vietnamese Corn and Coconut Pudding
Recipe type: Dessert
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 bowls
Fresh corn and tapioca cooked in sweet coconut milk. This Vietnamese Corn and Coconut Pudding is the perfect summer dessert.
  • 2 corn on the cob with husk and silk removed
  • 1 cup water + a little more for tapioca pearls
  • 1 14 oz coconut milk
  • ⅜ cups granulated sugar
  • ⅛ cup mini tapioca pearls
  1. First, boil the cup of water in a small pot.
  2. In a small bowl, add the mini tapioca pearls and soak them in water. Fill the bowl with water until the tapioca pearls are covered by about a centimeter. After about 5 minutes, the tapioca pearls will start to soften.
  3. While waiting for the water to boil, cut the corn kernels off the cob in thin pieces. Separate the corn as best as you can.
  4. Once the water boils, add the corn and turn down the heat, allowing the corn to simmer for a few minutes, about 3-5 minutes.
  5. Pour in the coconut milk and add the granulated sugar, and stir to evenly incorporate the ingredients.
  6. After another 4-5 minutes, stir in the tapioca pearls. Cook for an additional 2-3 minutes. The tapioca pearls will turn from a solid white to a transparent color.
  7. Remove the corn and coconut pudding away from the heat. Allow them to cool for a few minutes before serving.
Recipe by Cooking with a Wallflower at