Vietnamese Sweet Corn Soup with Coconut Cream (Chè Bắp)
Vietnamese Sweet Corn Soup with Coconut Cream (Chè Bắp) © kvalifood.com
Chè bắp cốt dừa is a sweet Vietnamese dessert soup made from corn kernels in a thickened coconut milk broth. It takes about 30 minutes start to finish and is served warm or at room temperature. A straightforward dessert.
Ingredients
- 150 g sweet corn kernels (from 1-2 cobs, or canned)
- 600 ml water
- 100 g sugar
- 100 ml coconut cream
- 3 tbsp cornstarch (or tapioca starch)
- 1 tsp vanilla extract, optional
- toasted coconut chips, to serve
Directions
Cook
If using fresh corn, strip the kernels from the cobs. Rinse.
Bring the corn and 600 ml water to a boil. Reduce heat and simmer for 15-20 minutes until the corn is tender.
Add the sugar and stir until dissolved. Add the vanilla if using. Stir.
Mix the cornstarch with 100 ml cold water until smooth. Pour into the soup while stirring constantly. The soup will thicken and become slightly glossy as it comes back to a simmer.
Remove from heat. Stir in the coconut cream.
Serve in bowls, topped with toasted coconut chips.
Notes
- Adjust the thickness by adding more or less cornstarch slurry.
- Can be served warm, at room temperature, or lightly chilled.
- Canned sweetcorn works fine here - rinse and drain first.
See Also
