Sweet Corn Pudding
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring 2 cups water to a boil in a small saucepan; cook the corn kernels in the boiling water until tender
2
Stir the sugar into the mixture
3
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
4
Remove from heat
5
Divide into 4 separate bowls
6
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