Mungunza (hominy and coconut milk pudding) Recipe

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Mungunza (hominy and coconut milk pudding)

Artist:	_	Yield:	6
Categories:	Cheese & Eggs, Coconut, Desserts, Fruits, Latin, Milk, Puddings & Custards	Rating:	0
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Ingredients:

5	cup	Coconut milk, made from 1
		Grated coconut and 5 cups
		Of fresh milk according to
		The "Coco Rallado" recipe
2	cup	Hominy, cooked and drained
1/2	cup	Peanuts, roasted & coarsely
		Crushed in a mortar and
		Pestle or wrapped in a
		Towel and crushed with a
		Rolling pin
1	cup	Sugar
1	tbsp	Butter
1	tsp	Rose flower water, if avail.
1		Cinnamon stick, 3 inches
4		Whole cloves
1	tsp	Salt
2	tbsp	Rice flour
		Ground cinnamon

Procedures:

1	In a heavy 2 to 3 quart saucepan, warm the coconut milk over moderate heat until tiny bubbles appear around the edge of the pan.
2	Then stir in the hominy, peanuts, sugar, butter, rose flower water, cinnamon stick, whole cloves and salt.
3	Bring the mixture to a boil, reduce the heat, and simmer at the lowest possible point for 1 ?hours, stirring occasionally.
4	In a small bowl, combine about 2 tablespoons of the simmering pudding with the rice flour, then stir the flour mixture into the pudding.
5	Cook, stirring occasionally for another 15 or 20 minutes, until the pudding has thickened slightly.
6	Remove and discard the cinnamon stick and cloves, transfer the pudding to a serving bowl, and cool to room temperature.
7	Then refrigerate until thoroughly chilled.
8	Sprinkle lightly with cinnamon and serve directly from the bowl.
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