Laos Sweet Corn and Coconut Pudding Dessert - Nam Van Sal Lee

Ingredients

• 2​ 1⁄4 cup of water, divided
• 1⁄2 cup of tapioca pearls
• pinch of salt
• 1⁄2 cup of sugar
• 1-14 ounce can of coconut milk
• 4 cups of fresh sweet corn, thinly sliced (approximately 4 corn ears)

Instructions

1. 1

   In a small bowl, soak the tapioca pearls...: In a small bowl, soak the tapioca pearls submerged under 1 inch of water for approximately five minutes to soften them. Drain and set aside.

2. 2

   Boil the water in a small saucepan.

3. 3

   Once the water boils, add the thinly sliced...: Once the water boils, add the thinly sliced corn and salt. Simmer for 3-5 minutes until the corn is tender and cooked.

4. 4

   Add in tapioca pearls. Simmer on low boil...: Add in tapioca pearls. Simmer on low boil for another 3 minutes.

5. 5

   Slowly pour and stir in coconut milk and...: Slowly pour and stir in coconut milk and sugar to fully incorporate the ingredients The tapioca pearls will become translucent.

6. 6

   Simmer for approximately 5-10 minutes until the mixture...: Simmer for approximately 5-10 minutes until the mixture has a smooth, pudding texture.

7. 7

   Taste and adjust sugar and salt, if desired....: Taste and adjust sugar and salt, if desired. Remove from heat to cool.