“A taste of the Islands | Jamaican Cornmeal Pudding Recipe”| Easy Step_by_Step Recipe.

Add 3 cups of yellow fine cornmeal to a bowl.

Add 1 cup of flour to help bind the cornmeal together.

Add 1/2 cup of coconut shavings.

Eyeball nutmeg and cinnamon to taste and combine dry ingredients with a whisk.

Blend fresh coconut to make 6 cups of coconut milk, warming it slightly to dissolve sugar.

Add white sugar to the warm coconut milk mixture, and optionally brown sugar for flavor.

Add melted butter and vanilla to the mixture.

Combine the wet and dry ingredients, ensuring the mixture is runny.

Line a Dutch pot with a lot of butter on the sides.

Pour the mixture into the lined pot and cover it.

Preheat the oven to 350°F and bake covered for 1 hour.

After 1 hour, uncover and bake for an additional 20 minutes.

Pour leftover coconut liquid on top and add more cinnamon, then bake for another 20 minutes.

Equipment Needed

Allergens