Sweet Corn and Tapioca Pearls Pudding

Sweet Corn and Tapioca Pearls Pudding


  • 1 ear of corn
  • 1 c. of coconut milk
  • 1 c. of cooked tapioca pearls
  • 1 c. of coconut cream
  • sugar, to taste
  • a generous pinch of salt
  • toasted sesame seeds


  1. Using a sharp knife or a box grater, shred the corn off the cob.
  2. Pour the coconut milk into a sauce pan. Stir in the corn. Cook until tender; about 12 to 15 minutes.
  3. Add the tapioca pearls. Simmer for another two to three minutes.
  4. Stir in the coconut cream. Turn off the heat. Add sugar and a bit of salt.
  5. Serve warm or cold topped with toasted sesame seeds.
Source : Casa Veneracion

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