Curau with Tapioca

INGREDIENTS
1 can of drained canned corn (200 g)
100 ml of liquid from canned corn (½ cup of tea shallow)
500 ml milk (2 cups of tea)
100 g sugar (1 cup)
200 ml coconut milk (1 cup)
¾ cup (tea) of granulated tapioca (140 g)
½ package phyllo dough (300 g)
1 egg yolk beaten
icing sugar and cinnamon to taste

PREPARATION
In a blender, place 1 can of corn drained, 100 ml of liquid from canned corn, 500 ml of milk and beat well. Turn off the blender and strain the liquid, discarding to stay in the sieve and reserve the liquid strained.
Transfer the strained liquid to a saucepan, add 100 g of sugar, 200 ml of coconut milk and cook over medium heat until boiling. Turn off the heat, add ¾ cup (tea) of granulated tapioca and mix well for 5 minutes. Cover the pan and let stand for 5 minutes +. Mix again and go on repeating this procedure until the cream to warm and form a curau. Take it to the fridge.
Cut rectangles 5 cm x 8 cm in puff pastry with a fork to make holes in the surface, 1 brush egg wash and light roasting oven 180 º C for 20 minutes. Remove from oven and let cool.
assembly
Take a rectangle of baked puff pastry, spread a little curau, put another rectangle of puff pastry baked, another layer of curau and finish with another rectangle of puff pastry. Sprinkle icing sugar and cinnamon to taste. Serve immediately.

tips:
You can use this curau to fill pastry dough. Then just go and fry in a mixture of cinnamon sugar.
If you want a curau creamier, add in curau ready and cold, 1 cup (tea) of heated milk gradually and stir until creamy. Distribute into individual cups. Sprinkle cinnamon to taste and serve immediately.