Recipe Index

Ingredients

• 3 cups fine yellow cornmeal
• 1 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• 6 cups coconut milk
• 1 Tbsp vanilla extract
• 1/2 cup (1 stick) butter
• 2 cups brown sugar
• 2 Tbsp dark or white rum (optional)
• 1 cup raisins (optional)
• 1 cup coconut milk
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Method

1. Preheat the oven to 350°F. Grease a 10-inch springform or baking pan with butter and set aside.
2. In a medium pot over medium heat, combine the coconut milk, butter, brown sugar and vanilla. Stir until the sugar dissolves and the mixture is hot; avoid boiling. Remove from the heat and cool slightly.
3. Sift the cornmeal, flour, salt, nutmeg and cinnamon together into a large bowl. Whisk to combine evenly.
4. Stir the rum into the warm liquid, if using. Gradually whisk the liquid into the dry ingredients until smooth and lump-free.
5. Pour the mixture into the greased pan. Fold in the raisins or sprinkle them on top, if using. Bake for 20 minutes.
6. For the soft top, whisk the coconut milk, brown sugar and cinnamon together in a small bowl.
7. Remove the pan, stir gently to redistribute the raisins, then pour the soft-top mixture over the batter. Bake for an additional 80 minutes (total bake time about 100 minutes). The top should be custardy and the underside firm.
8. Let the pudding cool for about an hour, then remove the springform ring. Slice and serve.

Prep: 15 minutes · Cook: 1 hour 40 minutes · Total: 1 hour 55 minutes

Nutrition (per serving, where published)