- 2 cups water
- 3 cups corn kernels (fresh, frozen or canned)
- 1 cup sugar
- 1/4 cup tapioca flour or corn flour
- 1 cup Thai Kitchen Coconut Milk
- 1/2 teaspoon 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.