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| 2 Esslöffel | olive oil extra virgin |
| 1 1/3 Tasse | Fresh or canned unsweetened coconut milk |
| 1 Tasse | milk |
| | Salt and freshly ground white pepper |
| 1 1/2 Tasse | Rice flour (available at Latin American |
| | , and specialty food stores) |
| 1/3 Tasse | heavy cream |
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In a large saucepan, mix together the olive oil, coconut milk, milk, and salt and pepper and bring to a simmer over high heat. Reduce the heat to medium and whisk in the rice flour a little at a time , stirring constantly until the mixture is smooth and thick, about 8 minutes.
Gradually add the cream, mix and pour into a lightly oiled 8 by 8-inch shallow oven-proof pan. Cool, covered until ready to serve.
When the pudding is ready to serve, allow it to come to room temperature, if chilled for a long time. Cut into small squares or diamond shapes and serve with the Bobo.
>From Taste Show # TS4798
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