Cornmeal Coconut Pudding
Photo by Noel Cunningham
Issue 2, 2019
This pudding is a crowd favourite, says Chef Noel Cunningham whose cookbook Cuisine by Noel, is available on Amazon
- 2 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 tsp salt
- 2 cups coconut milk
- 3 cups water
- 2 tsp vanilla
- 1/2 cup margarine or butter
- 1 1/2 cups sugar
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 3 tbsp rum, optional
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F.
- In a mixing bowl, measure and combine all dry ingredients and set aside.
- In a medium saucepan over medium-high heat, stir together coconut milk, water and vanilla and then add margarine, sugar and raisins one at a time to the saucepan. Stir until the margarine and sugar dissolve and liquid is heated. Remove from heat and add rum, if using.
- Pour 1/2 of the liquid into a mixing bowl with dry ingredients and stir until smooth.
- Add remaining liquid, stirring until there are no lumps and the batter is smooth.
- Pour batter into a greased, extra deep 9-inch cake pan and stir in coconut flakes.
- Place in the oven and bake for 30 mins.
- Meanwhile, combine all topping ingredients in a bowl and set aside.
- Pour topping over pudding and return the pan back to the oven for an additional 15 mins.
Eat warm or cold.
When you take the pan out of the oven, the top will still be gooey. Use a knife to test the pudding. It should be firm under the topping. Place pan on a cooling rack and the pudding will get firmer as it cools.
It’s best to leave the pudding in the pan and slice pieces for serving, especially when it’s warm.
-By Noel Cunningham
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