Sweet corn pudding

    30 mins

    This is another simple Thai dessert that turns savoury ingredients into a sweet treat. It is best to use corn when it is in season because it is at its sweetest.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 500ml (2 cups) water
    • 2-3 medium sized cobs of corn, kernels removed cleanly by hand
    • 1 cup (200g) caster sugar
    • 1/4 cup (25g) tapioca flour
    • 250ml (1 cup) coconut cream
    • 1 1/2 teaspoon salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the water to a boil and add the corn kernels. Cook until the corn is tender and add the sugar.
    2. Mix the tapioca flour with water to make a slurry and add the to the pot. Cook the mixture until it becomes thick and remove from the heat.
    3. In a separate pot, gently heat the coconut cream with the salt, do not boil.
    4. To serve, divide the corn pudding into individual bowls and garnish with a drizzle of the salted coconut cream.

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