Che Bap Vietnamese Sweetcorn Pudding

Name: Che Bap Vietnamese Sweetcorn Pudding
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 400g frozen sweetcorn kernels; 800ml water; 80g caster sugar; 3 tbsp tapioca starch; 3 tbsp cold water; 200ml coconut milk; 0.25 tsp salt; 1 tbsp sesame seeds, toasted

Warm, creamy sweetcorn pudding with a whisper of coconut. Simple, comforting and a little bit unusual.

Time30 min
LevelEasy
Costabout £0.53 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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400 gfrozen sweetcorn kernels
800 mlwater
80 gcaster sugar
3 tbsptapioca starch
3 tbspcold water
200 mlcoconut milk
¼ tspsalt
1 tbspsesame seedstoasted

Method

1
Put the sweetcorn and 800 ml water in a pan. Bring to the boil and simmer for 10 minutes until tender.
10 min
2
Use a stick blender to blitz about half of the corn into the liquid, leaving the rest whole for texture.
3
Stir in the sugar and salt until dissolved.
4
Mix the tapioca starch with 3 tbsp cold water. Stir it slowly into the pan and simmer for 3 minutes until slightly thick and glossy.
3 min
5
Pour in the coconut milk and warm through without letting it boil.
6
Serve warm in bowls with toasted sesame seeds on top. It is also nice chilled.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.