Sweetcorn Dessert

    30 min

    This Thai inspired dessert is sweet, creamy and delicious. Fresh sweetcorn is simmered with tapioca flour and sugar, then drizzled with coconut cream.

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    Serves: 4 

    • 475ml water
    • 2 ears fresh sweetcorn, kernels cut off
    • 4 tablespoons tapioca flour
    • 75ml water
    • 200g caster sugar
    • 250ml coconut cream
    • 1 1/2 teaspoons salt

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

    1. 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.
    2. 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.
    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 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.

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