Sweet Corn Pudding

7 ingredients
3 steps

Ingredients

  • 2 cups water
  • 2 ears fresh corn, kernels cut off
  • 1/4 cup tapioca flour
  • 1/3 cup water
  • 1 cup superfine sugar
  • 1 cup unsweetened coconut cream
  • 1 1/2 teaspoons salt

Directions

  1. 1
    Bring 2 cups water to a boil in a small saucepan; cook the corn kernels in the boiling water until tender. Stir the sugar into the mixture.
  2. 2
    Whisk the tapioca flour with 1/3 cup water in a bowl until you have a thick slurry; stir the slurry into the corn mixture and cook until the mixture thickens. Remove from heat. Divide into 4 separate bowls.
  3. 3
    Combine the coconut cream and salt in a separate small saucepan and heat over medium-low heat to a simmer, being careful to not bring to a boil, until thoroughly heated; drizzle over the pudding to serve.

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