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

Topping

  • 1 cup coconut milk
  • 1/4 cup sugar
  • 1/2 tsp cinnamon 

Direction

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, measure and combine all dry ingredients and set aside.
  3. 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.
  4. Pour 1/2 of the liquid into a mixing bowl with dry ingredients and stir until smooth.
  5. Add remaining liquid, stirring until there are no lumps and the batter is smooth.
  6. Pour batter into a greased, extra deep 9-inch cake pan and stir in coconut flakes.
  7. Place in the oven and bake for 30 mins.
  8. Meanwhile, combine all topping ingredients in a bowl and set aside.
  9. Pour topping over pudding and return the pan back to the oven for an additional 15 mins.

Eat warm or cold.
Serves 10

Chef’s tip:
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.

Serving tip:
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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