Thai Tapioca Corn Pudding
Green tapioca looks pretty with the corn, but if you can't find it white will do just as well.
|1 3/4 C
|a pinch of
||corn--thawed frozen, or cut from 1 ear
||canned coconut milk
- Bring the water to a boil in a small pan, and add the tapioca and salt.Stirring, let the water come back to a the boil. Turn the heat down enough to maintain a simmer, and cook, stirring frequently, till the tapioca's soft, about 15 minutes.
- Stir in the rose water and sugar, then add the corn and cook a few more minutes. The corn shouldn't get too soft.
- Serve warm, topping each dish with a big blob of coconut milk.