Sweet Corn Coconut Pudding — Light & Fresh (Chè Bắp)
A lighter, modern take on the classic: fresh corn kernels simmered gently in coconut milk with just enough sugar to bring out the corn’s natural sweetness. Thickened with a touch of tapioca pearls for texture. Clean, bright, and naturally sweet.
Equipment
- Medium pot with lid
- Cutting board & knife
- Measuring cups & spoons
- Small bowl for tapioca slurry
Ingredients
- 2 cups fresh or frozen corn kernels
- 3 cups water
- 1 cup coconut milk
- 3-4 tbsp tablespoons sugar adjust to taste
- 1/4 teaspoon salt
- 2 tablespoons tapioca pearls optional, for texture
- 2 teaspoons cornstarch mixed with 2 tablespoons water slurry
- Optional topping: coconut cream drizzle toasted sesame seeds, crushed roasted peanuts
Instructions
- If using tapioca pearls, soak them in warm water for 10 minutes and drain.
- Combine the corn and water in a pot and bring to a boil, then simmer until the corn is tender.
- Add coconut milk, sugar, salt, and the soaked tapioca pearls if using, then simmer to blend the flavors.
- Stir the cornstarch slurry and pour it in while stirring to lightly thicken the pudding.
- Taste and adjust sweetness or salt.
- Serve warm or chilled with coconut cream and sesame seeds or peanuts if desired.
Notes
- Add a splash of water before serving for a lighter consistency.
- Increase coconut milk for a creamier texture.
- Fresh summer corn gives the brightest flavor but frozen works well.
- Tapioca pearls add chew but can be omitted for a cleaner bowl.
- Keeps in the fridge for three to four days.