🇹🇭 Thailand · Dessert
Tapioca Pudding with Sweet Corn
By eatmundo · July 12, 2026
🇹🇭 THA delightful Thai dessert where chewy tapioca pearls meet the sweetness of corn in a rich, salted coconut sauce. It is a warm, comforting treat perfect for ending a meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring a pot of 1 liter water to a boil and add 2 knotted pandan leaves.
- 2
Sprinkle 100g tapioca pearls into the boiling water, stirring constantly to prevent clumping.
- 3
Cook until the pearls are translucent with just a tiny white center, about 10 minutes.
- 4
Drain the pearls and rinse quickly with cold water to remove excess starch.
- 5
In a saucepan, heat 400ml coconut milk with 50g palm sugar until dissolved.
- 6
Add 100g cooked sweet corn and the tapioca pearls to the coconut mixture.
- 7
Simmer for 2 minutes until everything is warmed through and fragrant.
- 8
Serve warm in small bowls, perhaps with an extra drizzle of salty coconut cream on top.
Frequently Asked Questions
How do I know when tapioca is done?+
The pearls are done when they are completely translucent and have lost all their opaque white center.
Can I use frozen corn?+
Yes, frozen sweet corn kernels work perfectly and often provide a better texture than canned corn.
Why is it served with salty coconut cream?+
The salt in the topping cuts through the intense sugar of the pudding, creating a perfect balance.
Can I make this ahead of time?+
It is best served fresh, as tapioca pearls tend to clump together and lose their texture when refrigerated.
