Cornmeal Pudding is a vegan, nut-free, egg-free, soy-free and lactose-free dessert/breakfast made with cornmeal, all purpose flour, brown sugar and coconut milk – it’s an aromatic delight spiced up with raisins and coconuts.
Special diets: Vegetarian | nuts-free | vegan | eggs-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 59 mins – easy
🍽 6 servings – 1171 kcal per serving
|
Serving
415g |
Fat
57g |
Sat. fat
48g |
Sodium
664mg |
|
Carbs
165g |
Fibers
11g |
Sugars
97g |
Proteins
12g |
INGREDIENTS
- 1½ tsp salt
- 3 cups cornmeal
- ¾ cup all-purpose flour
- 2¼ cups brown sugar
- 6 cups coconut milk
- ½ tsp pumpkin pie spice
- 1½ tsp nutmeg
- ½ cup raisins
- ½ cup coconuts
- 4 tbsp granulated sugar
- 1 dash cinnamon
- 1 dash vanilla extract
TOOLS
- 1 knife
- 1 grater
- 3 bowls
- 1 spoon
- 1 pan
- 1 oven
STEPS
Shred nutmeg with a grater.
Cut a coconut in half, then peel it.
Shred peeled coconut with a grater.
Combine cornmeal and all-purpose flour in a bowl with a spoon to get a cornmeal mixture.
Put brown sugar, 5.5 cups of coconut milk, pumpkin pie spice, ground nutmeg, and salt in a bowl.
Mix with a spoon for 2 minutes, then add the cornmeal mixture and mix again to get a pudding mixture.
Pour the mixture in a pan, then sprinkle with raisins and flaked coconut.
Preheat the oven to 390°F for 12-15 minutes.
Put the pan in the oven and bake for 15 minutes, then take it out to get a cornmeal pudding.
Combine half a cup of coconut milk, granulated sugar, cinnamon, and vanilla extract with a spoon to get custard.
Pour custard to the cornmeal pudding.
Put the pan back in the oven and bake for an additional 30 minutes.
Remove the pan from the oven and turn off the heat to get cornmeal pudding.
It’s ready to be served !
