Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Coconut milk; made from 1 ;rolling pin
;grated coconut and 5 cups 1 c Sugar
;of fresh milk according to 1 tb Butter
;the "Coco Rallado" recipe 1 ts Rose flower water; if avail.
2 c Hominy; cooked and drained 1 Cinnamon stick; 3 inches
1/2 c Peanuts; roasted coarsely 4 Whole cloves
;crushed in a mortar and 1 ts Salt
;pestle or wrapped in a 2 tb Rice flour
;towel and crushed with a Ground cinnamon

In a heavy 2 to 3 quart saucepan, warm the coconut milk over
moderate heat until tiny bubbles appear around the edge of the pan.
Then stir in the hominy, peanuts, sugar, butter, rose flower water,
cinnamon stick, whole cloves and salt. Bring the mixture to a boil,
reduce the heat, and simmer at the lowest possible point for 1 1/4
hours, stirring occasionally. In a small bowl, combine about 2
tablespoons of the simmering pudding with the rice flour, then stir
the flour mixture into the pudding. Cook, stirring occasionally for
another 15 or 20 minutes, until the pudding has thickened slightly.
Remove and discard the cinnamon stick and cloves, transfer the
pudding to a serving bowl, and cool to room temperature. Then
refrigerate until thoroughly chilled. Sprinkle lightly with cinnamon
and serve directly from the bowl.

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Source: Time Life Series: Latin American Cooking

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 12-19-94

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