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Corn Pudding

 
1/24/2011

Ingredients:Gluten-Free Corn Pudding

  • 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

Directions:

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.

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