Added to shopping list. Go to shopping list.
Ingredients30 m servings 459 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 459 calories; 21.4 g fat; 69.7 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 886 mg sodium. Full nutrition