- 1 tablespoon softened butter
- 3 cups golden cornmeal or polenta
- ¾ cup unbleached all purpose flour
- 2 ¼ cups packed brown sugar
- 5 cups thick coconut milk
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cloves
- 1½ tsp salt
- ½ cup raisins
- ½ cup of the shredded coconut, toasted
I decided to make Jamaican Jerk Chicken, which is something I had not made before. I also decided that I wanted to experiment with a Jamaican dessert, and so after looking through several traditional dessert recipes, I decided to experiment with Coconut Cornmeal Pudding. I grew up loving my grandmother’s Rice Pudding and thought that the Cornmeal Pudding would be a nice experiment. Boy, was I glad I attempted to make this recipe, because it was DELICIOUS! The addition of toasted coconut and nuts brought this dessert over the top!
Always consider textures when cooking or baking!
Preheat your oven to 350 degrees.
Grease 9 x 13 inch baking dish with softened butter.
In a large bowl, sift together flour and cornmeal.
In another large bowl, blend together sugar, salt, cinnamon, nutmeg cloves and coconut milk and add to cornmeal mixture, stirring out any lumps.
Coat the raisins with a little flour and sprinkle into mixture.
Bake for 50 to 60 minutes or until set.
Cool and serve with whipped cream topped off with toasted nuts and shredded coconut.