Coconut corn dessert (corn pudding) is something that I enjoy when corn on the cob is in season. It is so refreshing when served cold, and comforting when served hot.
This delicious corn pudding is one of many coconut milk recipes that my mother makes.
Ingredients:
1 uncooked corn on the cob
1/2 cup small tapioca
1/2 cup coconut milk/coconut cream
2/3 cup sugar (1/2 cup is fine if you do not like your dessert too sweet)
2 cups water
Slice the corn kernels off the the cob and put them aside.
In a saucepan, bring the water to a boil, then add the tapioca and sugar.
Simmer on low heat until the tapioca is translucent. (this should take about 15-20 minutes) Be sure to stir frequently as the tapioca tends to get sticky. Gradually add small amounts of water if the mixture gets too thick.
Add the corn and coconut milk and simmer for 5 more minutes.
The corn pudding can be served either hot or cold. Enjoy!
*I usually refrigerate the leftovers, if there are any.
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