Ingredients
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2-1/2 cups cornmeal
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1/2 cup all-purpose flour
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1-1/2 teaspoon cinnamon
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1 teaspoon nutmeg
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1-1/2 teaspoon salt
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2 cups coconut milk
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3 cups water
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2 teaspoons vanilla
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1/2 cup margarine (or butter)
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1-1/2 cups sugar
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1/2 cup raisins
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1/2 cup shredded coconut
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3 tablespoon rum, optional
Topping:
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1 cup coconut milk
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1/4 cup sugar
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1/2 teaspoon cinnamon
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1/2 teaspoon salt
Directions
- Preheat oven to 350ºF degrees
- In a mixing bowl measure and combine all dry ingredients and set aside.
- In a medium saucepan over medium-high heat stir together coconut milk, water, and vanilla then add margarine, sugar, and raisins one at a time to the saucepan and stir until the margarine and sugar has dissolved and liquid is heated. Remove from heat and add rum, if using.
- Pour 1/2 of the liquids into mixing bowl with dry ingredients and stir until smooth. Add remaining liquid, stirring until there are no lumps of cornmeal and the batter is smooth.
- Pour batter into a greased extra-deep 23 centimeter cake pan and stir in coconut flakes then place in preheated 350-degree oven and bake for 30 minutes. Meanwhile, combine all topping ingredients in a bowl and set aside.
- Pour topping over pudding and place pan back into the oven for an additional 15 minutes.
- Chef note: When you take the pan out of the oven the top will still be gooey. Use a knife to test the pudding. It should be firm under the topping. Place pan on a cooling rack; the pudding will get firmer as it cools.
- Serving tip: It’s best to leave the pudding in the pan and slice pieces for serving, especially when it’s warm. Can be eaten warm or cold.
