This recipe is a vegan take on the traditional Jamaican cornmeal pudding. It uses rich coconut milk and warm spices to make a tasty and comforting dessert. This dish is great for plant-based eaters who want a taste of the Caribbean.
Ingredients: 1 cup cornmeal. 2 cups coconut milk. 1 cup brown sugar. 1/2 cup raisins. 1/4 cup vegan butter. 1/2 tsp nutmeg. 1/2 tsp cinnamon. 1/4 tsp salt. 1 tsp vanilla extract. 1/2 cup shredded coconut optional, for topping.
Instructions: Preheat the oven to 350F 175C. Grease a baking dish with vegan butter. In a saucepan, combine coconut milk, brown sugar, vegan butter, nutmeg, cinnamon, and salt. Bring to a simmer over medium heat, stirring constantly. Gradually whisk in the cornmeal until smooth and thickened. Remove from heat and stir in the raisins and vanilla extract. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 40-45 minutes, or until the top is firm and golden brown. Allow to cool completely before slicing into squares. Optional: Sprinkle shredded coconut over the top before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
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