15 balls of carimã
1 large coconut
2 tablespoons of cassava flour
to taste, add salt and pepper
15 balls of carimã
1 large coconut
2 tablespoons of cassava flour
to taste, add salt and pepper
Wash the carimã the night before, squeeze out excess water, and dry it in the sun to remove excess moisture
Once dry, pass through a fine-mesh sieve
Grate one large coconut and mix with a little water to remove excess cream
Divide the coconut mixture into two parts; add 1/2 liter of water to the first part to remove excess cream and mix in the carimã, salt, pepper, and cassava flour
Fill the bottom half of the pudding mold with water to about halfway, then bring it to a boil
On top of the pudding mold, on a damp cloth, arrange the carimã without compressing
Cover and cook for 30 minutes
After cooling slightly, moisten with coconut cream and turn onto a plate
The excess cream is added to the pudding just before serving
Serves 12 people
