Serves8 (about 4 cups)
- Active time:20 min
- Start to finish:20 min
Adapted from The Brazilian Table, by Yara Castro Roberts and Richard Roberts
November 2009
-
2 1/2
cups
coconut milk
-
2
cups
whole milk
-
1
teaspoon
fine salt (2 tsp coarse kosher salt)
-
1
teaspoon
black pepper
-
1/4
cup
olive oil, plus 2 tablespoons
-
1 1/2
cups
rice flour
-
1
cup
heavy cream
-
Bring coconut milk and whole milk to a boil in a 4- to 5-quart heavy pot with salt, pepper and 1/4 cup olive oil (be careful not to boil over). Slowly pour rice flour into pot, whisking constantly, until all flour has been added and mixture has cooked for a total of 8 minutes.
-
Whisk in cream and remove from heat.
-
Pour 1 tablespoon oil into a wide serving dish to coat bottom, then pour in acaça and drizzle with remaining tablespoon oil. Serve warm or at room temperature.
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