Here’s how I made this sweet dessert, Pandan coconut tapioca pudding.
Cream:
1 can 13.9oz coconut cream/milk
2 1/2 or 3 TB sugar
2 TB rice flour or all purpose flour
Small pinch of salt
(You’ll only used half of this cream so if you want you can double the pudding ingredients below or refrigerate the cream and use within 1-2 days or halve this cream ingredients)
Pudding:
4 cups water
3/4 cups green tapioca pearls
2 pandan leaves
1 TB pandan flavoring
3/4 cup sugar (1 cup if you like it sweeter)
After pudding is cooked add the following:
1/3 cup whole kernel sweet corn
1/3 cup slice young coconut meat
Corn and mint leaves to garnish
Link where I bought the dessert cup: https://walmrt.us/4ielBkN
Check out my page https://walmrt.us/4eGidfd for some of the gadgets and supplies I love using in my kitchen.
*Please note this is an affiliated link
Music: Dear Autumn
Musician: @iksonmusic
