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Easy Thai Dessert: Tapioca and Corn Pudding

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Thai Tapioca and Corn Pudding

Thai Tapioca and Corn Pudding

This tapioca and corn pudding, known in Thai as "saku kao pod," is a popular dessert that many Thai natives consider to be comfort food. What make this sweet dish so hard to resist are the creaminess of coconut milk, the exotic aroma of pandan, and the nice contrasting texture between chewy tapioca pearls and crunchy corn kernels. Better yet, such delicacy can be achieved in just about fifteen minutes. You don't have to be familiar with Thai cuisine at all in order to pull this one off!

What Are Tapioca Pearls?

Tapioca pearls are starchy little balls, made from cassava roots. In the dry form, they are very hard and opaque in color. Once they are immersed in liquid and absorb some moisture, however, they quickly turn translucent, double in size, as well as become soft and slightly chewy in texture. Tapioca pearls are naturally white, yet also available in a variety of colors. In many Asian cuisines, these chewy balls are often used to add texture to desserts and drinks. As for their nutrition, tapioca pearls contain mainly carbohydrates and small amounts of dietary fiber, protein, calcium, and iron. They may not be nutritious enough to be considered a "health food," but they surely have more to offer than just empty calories.

Tapioca Pearls (Dry)

Tapioca Pearls (Dry)

Cook Time

Cook timeReady inYields

15 min

15 min

1 serving (about 1 cup)


  • 1 cup coconut milk
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon pandan extract, (optional)
  • 3 tablespoons small tapioca pearls
  • 1/2 cup whole sweet corn kernels
  • a pinch of salt
Cooking Tapioca Pearls

Cooking Tapioca Pearls


  1. Put coconut milk and water in a saucepan.
  2. Bring it to a boil.
  3. Add sugar, pandan extract, salt and tapioca pearls.
  4. Let simmer until the tapioca pearls are completely tender (about 5 - 10 minutes). Stir often, so that the tapioca pearls won't lump together on the bottom.
  5. Add corn kernels and gently stir together.
  6. Let simmer for another 2–3 minutes.
  7. Remove from stove. Serve warm in a cup or a bowl. Garnish with a few extra corn kernels (optional).
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Tapioca and Corn Pudding - Ready to Be Served!

Tapioca and Corn Pudding - Ready to Be Served!

Other Good Ingredients to Add to This Dessert

  • shredded coconut
  • taro root, cut into tiny cubes
  • sweet potato, cut into tiny cubes
  • plain agar-agar or jello
  • chopped water chestnuts

Bua Loy

Bua Loy: The star ingredient in this Thai dessert soup is the sweet rice balls with a melt-in-your-mouth texture. With only 5 ingredients required, it is pretty easy and fun to make. If you have kids, invite them to join you in the kitchen. They might enjoy the process of transforming the dough into cute tiny balls. Plus, you can also give your bua loy a little pizzazz with food coloring.

Khao Tom Mud

Khao Tom Mud: This old-school dessert is basically a banana-stuffed rice cake, wrapped and steamed in banana leaf. The gentle aroma of banana leaf that permeates into the rice lends it such a delicate taste and exotic appeal. This recipe, although a bit complicated, is totally worth your time and effort.

Sticky Rice with Mango: Khao Neow Mamuang

Sticky Rice with Mango: Khao Neow Mamuang

No Bake Macaroons

No Bake Macaroons: Known in Thai as "kanom pang jee," these coconut goodies take less than 15 minutes to prepare. Plus, they are dairy-free, gluten-free, and most importantly, fuss-free! It's definitely a simple recipe anyone can make.

Feel free to rate this Thai dessert recipe!

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