Tapioca And Corn Coconut Cream Glass |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Try this cramy chilled topioca glass. Serve indiviual glass per serving. Great for kids and adults. Ingredients:
2 cups tapioca (mini, dried) |
1 can of corn |
3 (14 ounce) cans coconut milk (or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk) |
2 1/2 tablespoons tapioca or arrowroot (cornstarch has worked in a pinch as well) |
1/4 cup sugar, plus |
1 tablespoon sugar |
water |
8-10 small serving glasses, chilled |
Directions:
1. In a microwave, cook corn for about 1-2 minutes in a micowavable bowl, leave to cool.
2. Add dry tapioca balls in a pot, and cover with water
3. Turn on medium to high heat, and wait until the water comes to a boil.
4. Watch closely, so as not to let the tapioca get mushy.
5. When the tapioca has become soft, drain the water from the pot and leave tapioca to cool. When cool combined with cooked corn. Set aside.
6. In another medium sized pot, add the coconut milk (and or cream).
7. Heat, and add sugar, stirring intermittently to ensure that there are no lumps and sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
8. Chilled serving glasses. Fill each glass with about 1 inch of tapioca and corn
9. Follow by topping each with another 1 inch of coconut pudding.
10. Set glasses in the refrigerator to cool (this will also let the coconut cream further set).
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