🥥Coconut milk is a key ingredient in this coconut cornmeal pudding, adding richness and flavor.
🌽Fine cornmeal is the main component of the pudding, giving it a unique texture and taste.
🍮The pudding is baked to perfection, creating a crispy edge and a crumbly texture.
🌿Allspice and cinnamon add a warm and aromatic flavor to the pudding.
🍽️This coconut cornmeal pudding is a delicious dessert that can be enjoyed by the whole family.
Can I use canned coconut milk instead of freshly made coconut milk?
—Yes, you can use canned coconut milk as a substitute for freshly made coconut milk in this recipe.
What can I use to grease the baking pan?
—You can use unrefined coconut oil to grease the baking pan.
Can I add additional liquid to the pudding?
—It is recommended to add enough liquid to achieve the desired consistency. Adding less liquid will result in a drier pudding.
How long does the pudding need to bake?
—The pudding should be baked at 375 degrees Fahrenheit for one hour, and then an additional 30 minutes after adding the custard.
What is the best way to store the pudding?
—The pudding can be stored in an airtight container in the refrigerator for up to 3 days.
00:02Introduction to the coconut cornmeal pudding recipe.
00:20List of ingredients needed for the recipe.
01:19Step-by-step instructions for dissolving sugar into coconut milk.
01:54Adding dry ingredients and spices to the mixture.
02:33Preparing the pudding mixture for baking.
04:34Baking the pudding at 375 degrees Fahrenheit for one hour.
05:20Baking the pudding for an additional 30 minutes after adding the custard.
06:24Final thoughts and conclusion of the recipe.
