Pandan Coconut Tapioca Pudding (Tapioca Pudding/Sago Pudding)

Here’s how I made this sweet dessert, Pandan coconut tapioca pudding.
Cream:
1 can 13.9oz coconut cream/milk
2 1/2 or 3 TB sugar
2 TB rice flour or all purpose flour
Small pinch of salt
(You’ll only used half of this cream so if you want you can double the pudding ingredients below or refrigerate the cream and use within 1-2 days or halve this cream ingredients)
Pudding:
4 cups water
3/4 cups green tapioca pearls
2 pandan leaves
1 TB pandan flavoring
3/4 cup sugar (1 cup if you like it sweeter)
After pudding is cooked add the following:
1/3 cup whole kernel sweet corn
1/3 cup slice young coconut meat
Corn and mint leaves to garnish
Link to 3 oz trifle cups: www.amazon.com/gp/aw/d/B0B44X...
Music: Dear Autumn
Musician: @iksonmusic

[@Lilleth1]

Thankyou so much 😊 came back from Thailand a month ago and was having this for breakfast everyday with slices of melon and dragonfruit diced on top, I’ve just ordered my ingredients online as have to travel to far in uk to nearest Asian supermarket 🎉🎉🎉

[@lalymoua5386]

Wow so simple yet looks so pretty and delish!

[@ZoeyandVFam]

Thank you

[@siayang8258]

Can you make this the day before?

[@a902l9]

Love it.
Mango or honeydew bits would be nice in it.

[@ZoeyandVFam]

Great idea!

[@LuvAquarius91]

how long is this good for and how do you store it?