• Serves 6 people
  • 3 large ears corn (shucked)

  • 4 cups water

  • 2 pandan leaf (knotted together)

  • 2 tbsp sago pearls

  • 2 tbsp boba pearls

  • 500 ml coconut milk

  • ½ cup sugar

  • pinch of salt

  • 2 tbsp sesame seeds

  • mint leaves (to garnish)

Recipe Courtesy of Asian Food Network

Coconut Milk with Corn and Boba

A versatile dessert that can be served hot and cold; drank from a cup or sipped from a bowl, the Coconut Milk with Corn and Boba is a tasty treat for the young and old. Enjoy the creaminess of the coconut with the delightful sweetness of corn and sago pearls. Best served with a touch of mint leaves and sesame seeds!
  • Medium
  • 15 min
  • 40 min
  • 10 min
  • 3 steps
  • 10 Ingredients
  • Medium
  • 3 steps
  • 10 Ingredients
  • 15 min
  • 40 min
  • 10 min


  1. Shave the corn kernels

    Stand each ear of corn up in a bowl. Holding it sturdy, run a knife down the length of the ear to shave off the kernels. Set the kernels aside.

    Shave the corn kernels

  2. Prepare sago pearls

    • Place sago pearls in a small bowl, cover with cold water and let stand.
    Prepare sago pearls

  3. Boil pudding mixture

    • Combine the corn cobs, pandan leaves and water in a pot and bring to a boil.  Cover, reduce heat and simmer for 30 min.
    • Remove corn cobs and pandan leaves from pot and discard.
    • Add coconut milk, corn kernels,sugar and pinch of salt to the pot and stir to combine.  Return to a boil and then simmer until corn is tender, about 10 min.  Taste and adjust sugar and salt, to desired taste.
    • Stir in sago pearls and simmer 2 mins.
    • Turn off heat and cool down.
    Boil pudding mixture

Garnish and Serve!

Serve warm or cold in bowls or glasses.  Use boba pearls as base and garnish with mint leaves and sesame seeds just before serving.

Garnish and Serve!


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