1 cup of coconut milk
3 cups of water
Salt and white peppercorns to taste
Olive oil for greasing
6 tablespoons of rice cream (available at supermarkets)
Red pepper flakes and parsley for garnish
1 cup of coconut milk
3 cups of water
Salt and white peppercorns to taste
Olive oil for greasing
6 tablespoons of rice cream (available at supermarkets)
Red pepper flakes and parsley for garnish
Combine the coconut milk, water, rice cream, peppercorns, and salt in a saucepan
Cook over low heat, stirring with a wooden spoon until thickened
Pour into a greased refrigerator dish and let cool
Chill in the refrigerator until firm and unmold
Serve garnished with red pepper flakes and parsley.
