About this recipe:This Thai inspired dessert is sweet, creamy and delicious. Fresh sweetcorn is simmered with tapioca flour and sugar, then drizzled with coconut cream.
2 ears fresh sweetcorn, kernels cut off
4 tablespoons tapioca flour
200g caster sugar
250ml coconut cream
1 1/2 teaspoons salt
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Method Prep:10min › Cook:20min › Ready in:30min
Bring 475ml water to the boil in a small saucepan; cook the sweetcorn kernels in the boiling water until tender. Stir the sugar into the mixture.
Whisk the tapioca flour with 75ml water in a bowl until you have a thick slurry; stir the slurry into the sweetcorn mixture and cook until the mixture thickens. Remove from heat. Divide into 4 separate bowls.
Combine the coconut cream and salt in a separate small saucepan and heat over medium-low heat to a simmer (being careful to not to boil) until thoroughly heated; drizzle over the dessert to serve.
If your local supermarket doesn't stock tapioca flour, you can find it in Southern Asian/Oriental speciality shops or online.