Khao phot kaeng buat (Thai sweetcorn and tapioca in coconut milk)
Sweet corn kernels and chewy tapioca pearls in warm, lightly salted coconut milk. Cosy and quick.
- Time30 min
- LevelEasy
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring a pan of water to the boil. Add the tapioca pearls and cook, stirring, for 10 to 12 minutes, until they are almost clear with just a tiny white dot in the middle. Rinse in cold water and drain.
11 min - 2
Put the coconut milk, 250 ml water, sugar, salt and pandan leaf in a pan over a medium heat. Stir until the sugar dissolves.
- 3
Add the sweetcorn. Simmer very gently for 8 minutes so the flavours mingle. Do not boil hard.
8 min - 4
Stir in the cooked tapioca and heat for 2 minutes. Remove the pandan leaf.
- 5
Taste. It should be sweet with a hint of salt. Add a pinch more salt if needed.
- 6
Serve warm in small bowls, or chill and serve cold.
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.
