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Sweet Corn Pudding

 made it  |  0 reviews   |   photos
wiley

"This is another simple Thai dessert that turns savory ingredients into a sweet treat. It is best to use corn when it is in season because it is at its sweetest."
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Ingredients

30 m servings 459 cals
Original recipe yields 4 servings

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Directions

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  1. Bring 2 cups water to a boil in a small saucepan; cook the corn kernels in the boiling water until tender. Stir the sugar into the mixture.
  2. 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. Remove from heat. Divide into 4 separate bowls.
  3. 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.

Nutrition Facts


Per Serving: 459 calories; 21.4 g fat; 69.7 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 886 mg sodium. Full nutrition

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