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 water [Picture of two dishes of tapioca pudding]
1/2 C small-pearl tapioca
a pinch of salt
1/2 t rose water
1/3 C sugar
3/4 C corn--thawed frozen, or cut from 1 ear
1/4 C canned coconut milk
  1. 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.
  2. Stir in the rose water and sugar, then add the corn and cook a few more minutes. The corn shouldn't get too soft.
  3. Serve warm, topping each dish with a big blob of coconut milk.