- 3 cups fresh or frozen corn, thinly sliced
- 2 cups water
- 1 cup sugar
- 1/4 cup tapioca flour (Tapioca flour can be substituted by corn flour.)
- 1 cup coconut cream (see below)
- 1 1/2 teaspoon salt (sea salt is preferable)
- Preparing the dessert:
Mix the flour with some water and add to the corn. Continue cooking and stirring regularly until the flour is done, thick and clear; remove from the heat.
Mix the coconut cream and salt together, bring to a boil over low heat, then remove from heat. Serve the sweet corn and top with some of the salted coconut cream.
Do you like this recipe?