Creamy Thai Coconut Pudding With Sweet Corn and Tapioca

Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

The coconut pudding has sweet corn and tapioca cooked in the milk until it thickens. I cook the tapioca slow so it turns soft and clear, not gummy against the corn.

The recipe is easy to follow, making it a perfect choice for both beginner and experienced cooks. Serve it chilled for a refreshing treat on warm days.

Delicious Coconut Tapioca Pudding

This creamy coconut pudding features sweet corn and chewy tapioca pearls, creating a delightful combination of flavors and textures. The preparation time is around 30 minutes, and it requires chilling time, serving about 6 people.

Ingredients

1 cup small tapioca pearls
2 1/2 cups coconut milk
1 cup sweet corn kernels (fresh, frozen, or canned)
3/4 cup sugar (adjust to taste)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup water
Chopped fresh mint or toasted coconut for garnish (optional)

Instructions

Soak Tapioca Pearls: In a bowl, soak the tapioca pearls in water for about 30 minutes.
Cook Tapioca: Drain the soaked pearls, then in a saucepan, combine them with 2 cups of coconut milk, 1/2 cup water, and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for about 15 minutes until the pearls are translucent.
Add Corn and Sweetness: Stir in the sweet corn, sugar, and remaining coconut milk. Cook for an additional 5-10 minutes, stirring until the mixture thickens slightly.

Cool Pudding: Remove from heat and stir in the vanilla extract. Allow the pudding to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Serve: Once chilled, serve the pudding in bowls, garnished with fresh mint or toasted coconut if desired.