GRILLED TERIYAKI CHICKEN
ASSORTED GRILLED VEGGIES
THAI TAPIOCA CORN PUDDING
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THAI TAPIOCA CORN PUDDING:
4 C. Water
1/2 C. Dry Tapioca
1 C. Light Coconut Milk (canned)
1/2 C. Brown Sugar
1 C. Creamed Corn
Optional - Fresh Mango
1. Bring 4 cups of water to a boil in a sauce pan. Add 1/2 cup of dry tapioca. Boil stirring often for 15 minutes. Remove from heat, strain water from tapioca and set tapioca aside.
2. Add 1 cup Light Coconut Milk to pot and bring to a boil. Add 1/2 cup brown sugar, stir till dissolved. Add 1 cup cream corn, stir and bring back to a boil.
3. Once mixture has reached boiling again, add tapioca to the mixture and stir. Continue stirring to keep from sticking until tapioca beads are completely translucent.
4. Remove from heat and let cool completely.
5. Pour into serving dishes and refrigerate till chilled.
6. Optional - Top with sliced mango.
7. Served to a happy family.