Using a sharp knife or a box grater, shred the corn off the cob.
Pour the coconut milk into a sauce pan. Stir in the corn. Cook until tender; about 12 to 15 minutes.
Add the tapioca pearls. Simmer for another two to three minutes.
Stir in the coconut cream. Turn off the heat. Add sugar and a bit of salt.
Serve warm or cold topped with toasted sesame seeds.