Jamaican Cornmeal Pudding, Authentic & Delicious

Blend coconut flesh with water until smooth to make fresh coconut milk.

Strain the blended mixture to extract the coconut milk.

In a bowl, combine 4 cups of fresh coconut milk and 2 cups of canned coconut milk.

Add 2 cups of sugar, vanilla essence, almond water, rose water, and melted butter (or vegan butter or coconut oil) to the coconut milk mixture and mix well.

Add cinnamon powder, mixed spice, and freshly grated nutmeg to the mixture and mix until incorporated.

In a separate bowl, combine 3 cups of refined cornmeal, 3/4 cup of flour, and salt.

Add optional coconut flesh and freshly grated ginger to the cornmeal mixture and mix.

Combine the wet coconut mixture with the cornmeal mixture until smooth, reserving 1 to 1.5 cups of the coconut mixture for later.

Fold in raisins that have been soaking in brown rum (optional).

Pour the mixture into a greased pan and bake in a preheated oven for about 45 minutes until firm.

Mix the reserved coconut mixture with a bit more sugar and pour it over the pudding after 45 minutes of baking.

Return the pudding to the oven for an additional 20 minutes.

Let the pudding cool for at least one hour before serving.

Equipment Needed

Dietary

Allergens