Serve as a sweet and satisfying dessert, or as a mild side dish with spicy entrees.
2 cups (250 mL) water
3 cups (750 mL) corn kernels (fresh, frozen or canned)
1 cup (250 mL) sugar
1/4 cup (50 mL) tapioca flour or corn flour
1 cup (250 mL) Thai Kitchen® Coconut Milk
1/2 teaspoon (2 mL) salt
BRING water to boil in medium saucepan. Add corn; cook 5 minutes or until tender. Add sugar and flour; cook and stir until flour is well blended and sugar is dissolved.
STIR in coconut milk and salt. Return to boil, stirring constantly. Serve warm. Or refrigerate to serve chilled.