Now that fresh corn is in season it is a perfect time for me to treat myself to sweet dessert featuring Corn & Tapioca Pearl in Coconut Milk known in Cambodian as បង្អែមបបរពត (Baw Baw Pot). You can actually substitute corn with banana, taro, or even beans. I prefer my dessert to not be too sweet and rather allow the natural sweetness from the corn to come through therefore adjust the amount of sugar, tapioca pearls or even coconut according to your taste.
3 corn on a cob, slice kernel off
1 ½ cup water
3 tablespoons tapioca pearl (small size)
1 can coconut milk (13 oz)
1/3 cup sugar
½ teaspoon salt
½ teaspoon pure vanilla extract
In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook.
Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Taste and adjust the sweetness to your preference.
Serve warm or cold.
Tip: If you want a more thicker sauce store it in the fridge for several hours.