Vietnamese Coconut Corn Pudding

Ingredients

While the original Filipino Kalamai is made with glutinous rice flour and coconut milk, this Vietnamese adaptation replaces the rice flour with fresh corn kernels to create a unique twist. The Vietnamese version also incorporates the use of coconut milk to enhance the creamy texture and add a tropical flavor to the dish. We alse have the original recipe for Kalamai, so you can check it out.

• 4 ears of fresh corn, kernels removed (480g / 17oz) 4 ears of fresh corn, kernels removed (480g / 17oz)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons tapioca starch 2 tablespoons tapioca starch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 9g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a blender or food processor, blend half of the corn kernels until smooth. Set aside.
2. 2.
   In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar has dissolved.
3. 3.
   In a small bowl, mix the tapioca starch with water until well combined.
4. 4.
   Add the blended corn, remaining corn kernels, and tapioca starch mixture to the saucepan. Stir well.
5. 5.
   Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency.
6. 6.
   Remove from heat and stir in the vanilla extract.
7. 7.
   Pour the pudding into individual serving bowls or a large dish.
8. 8.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours before serving.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Corn — Use fresh corn for the best flavor and texture. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Coconut milk — Choose a high-quality coconut milk for a rich and creamy pudding. Shake the can well before using to ensure the coconut cream is well mixed.

Tips & Tricks

• For a twist of flavor, you can add a pinch of ground cinnamon or cardamom to the pudding mixture.
• If you prefer a smoother texture, you can strain the blended corn mixture before adding it to the saucepan.
• To make the pudding more indulgent, top it with a drizzle of coconut cream and a sprinkle of toasted coconut flakes before serving.
• If you like a sweeter dessert, you can increase the amount of sugar according to your taste preference.
• Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese Coconut Corn Pudding chilled as a refreshing dessert. You can garnish it with a sprinkle of toasted coconut flakes or a few fresh corn kernels for an added touch of elegance.

Presentation advice

To enhance the presentation, serve the Coconut Corn Pudding in individual glass bowls or ramekins. You can also decorate each serving with a mint leaf or a drizzle of caramel sauce for an extra visual appeal.