Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Brazil
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Coconut milk made with 2
-fresh coconuts and 4 cups
Milk
3/4 c Rice flour
1 t Salt
In a heavy 2- to 3-qt sauce pan, scald 3 cups of the
coconut milk by warming it over moderate heat until
tiny bubbles form around the edge of the pan. Combine
the remaining 1 cup of coconut milk with the rice
flour and salt in a small bowl and, stirring
constantly, pour it gradually into the scalded milk.
Reduce the heat to low and cook, stirring, until the
mixture is thick and smooth.
Pour the pudding into a lightly buttered or oiled
1-quart metal or porcelain mold or into 6 individual
6- to 8-oz custard molds and cool it to room
temperature. Then refrigerate for at least 4 hours,
or until the pudding is firm.
The pudding may be served directly from the mold(s) in
which it chilled, or it may be unmolded in the
following fashion: Run a thin, sharp knife around the
inside edge of the mold and dip the bottom of the mold
in hot water for a few seconds. Place an inverted
plate over the top of the mold and, grasping the plate
and mold firmly together in both hands, quickly turn
them upside down. Rap the plate sharply on the table.
The pudding should slip out of the mold easily. If it
doesn't repeat the whole process.
From: Time-Life "Latin American Cooking" Shared by:
Karin Brewer, Cooking Echo, 8/93
