Thai Tapioca Pearls with Corn

Instructions

1. Prepare the tapioca pearls
   Bring 4 cups of water to a boil in a medium saucepan. Add the tapioca pearls and cook for about 10-12 minutes, stirring occasionally, until they become translucent with a small white dot in the center. Drain and rinse under cold water. Set aside.
2. Cook the corn
   If using fresh corn, blanch the kernels in boiling water for 2-3 minutes until tender. If using frozen corn, thaw completely. Blend half of the corn kernels in a food processor until smooth, leaving the other half whole for texture.
3. Prepare the coconut base
   In a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaves (or extract). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Do not let it boil. Remove the pandan leaves if used.
4. Combine the ingredients
   Add both the blended corn and whole corn kernels to the coconut mixture. Stir in the cooked tapioca pearls and vanilla extract if using. Simmer for 3-5 minutes until everything is well combined and heated through.
5. Cool and serve
   Remove from heat and let the mixture cool slightly. It will thicken as it cools. Serve warm or chilled in individual bowls. Drizzle with coconut cream and sprinkle with toasted sesame seeds just before serving.