RECIPE Thai Coconut Tapioca Pudding with Taro, Corn, Young Coconut Meat Vegan

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This is a simple and easy way to make this vegan tapioca taro and corn pudding topped with creamy coconut milk. It’s known in Thai as "sago kao pod," is a popular dessert that many Thai natives consider to be comfort food.

It can be served warm or cold. It’s a good choice of the party because you can make it one day ahead of time.

Ingredients
3 cup water or coconut juice
½ cup or 100g small tapioca pearls
½ cup fresh or canned sweet corn
¼ cup taro – 1 cm cubes or water chestnuts
¼ cup young coconut meat
½ cup sugar
¼ tsp of salt
Coconut topping:

1 cup coconut milk or 1 can of 5.6 oz
1 tbsp sugar
1 tbsp allpurpose flour
¼ tsp salt
Instructions:

Tapioca

At medium heat, add 3 cups of water and bring it to a boil.
Add tapioca and cook for 5 minutes
Add taro and cook for 8 minutes
Add corn and coconut meat and cook for another 1 minute
Add sugar and salt and turn off the heat. The consistency should be mushy or lumpy like porridge. It will be thicker when it gets cooler

6. Coconut topping

In a small saucepan, mix coconut cream, sugar, allpurpose flour and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.

7. Put it together, scoop about 80% of tapioca and 20% of coconut topping. It can be kept in the refrigerator for a week.

Serve: It can be served warm or cold. This recipe is good for 1 2 people

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