Sweet Corn and Tapioca Pearls Pudding

INGREDIENTS

• 1 ear of corn
• 1 c. of coconut milk
• 1 c. of cooked tapioca pearls
• 1 c. of coconut cream
• sugar, to taste
• a generous pinch of salt
• toasted sesame seeds

DIRECTIONS

1. Using a sharp knife or a box grater, shred the corn off the cob.
2. Pour the coconut milk into a sauce pan. Stir in the corn. Cook until tender; about 12 to 15 minutes.
3. Add the tapioca pearls. Simmer for another two to three minutes.
4. Stir in the coconut cream. Turn off the heat. Add sugar and a bit of salt.
5. Serve warm or cold topped with toasted sesame seeds.

Source : Casa Veneracion

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