Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.01 Kcal (2077 kJ) | ||
| Calories from fat | 110.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 19% | |
|---|---|---|---|
| Sodium | 908.8mg | 38% | |
| Potassium | 196.42mg | 4% | |
| Total Carbs | 99.02g | 33% | |
| Sugars | 89g | 356% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 148.47 Kcal (622 kJ) | ||
| Calories from fat | 33.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 19% | |
|---|---|---|---|
| Sodium | 272.03mg | 38% | |
| Potassium | 58.79mg | 4% | |
| Total Carbs | 29.64g | 33% | |
| Sugars | 26.64g | 356% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 0.63g | 4% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.1mg | 3% | |
| Calcium | 5.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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