Clorot and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The "janur" or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt. These filled cones then being steamed for about 15 minutes until the dough inside the cone are cooked and hardened. Clorot
Coconut rice coconut rice dish is "arroz con dulce" (coconut rice pudding) a dessert made with milk, coconut milk, coconut cream, raisins, vanilla, rum, sugar, ginger, and spice. Puerto Rican rice pudding is popular in Colombia, Cuba, and Venezuela. In Nigeria, coconut rice is made by cooking rice in the juice of shredded coconut flesh. The shredded coconut flesh is steeped in hot water and then drained to give "milk." The milk can be added to a tomato base, such as that used for jollof rice, or cooked on its own with the rice. Coconut rice Coconut rice is a dish prepared