4 tablespoons of rice cream
1 cup of milk
6 cups of well-seasoned beef or chicken broth (can use cubes)
season to taste
1 and 1/2 cups of cooked coconut or 1/2 kg canned coconut
3 egg yolks
4 tablespoons of rice cream
1 cup of milk
6 cups of well-seasoned beef or chicken broth (can use cubes)
season to taste
1 and 1/2 cups of cooked coconut or 1/2 kg canned coconut
3 egg yolks
Whisk together the rice cream with a little milk to obtain a smooth paste, gradually adding the remaining milk while stirring to prevent lumps forming
Add the hot chicken or beef broth and simmer over low heat until the soup thickens
Strain through a sieve and season to taste
Add the chopped coconut, allow it to reach a boil, remove from heat and stir in the slightly beaten egg yolks without reheating, as the soup should not be too hot.
