Cornmeal Pudding


  • 3 c. cornmeal
  • 3/4 c. unbleached flour
  • 2 1/4 c. turbinado sugar or brown sugar
  • 5 c. thick coconut milk
  • 1/2 tsp. allspice
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. grated nutmeg
  • 1/2 c. raisins
  • 1/2 c. thick coconut milk
  • 4 heaping tablespoons sugar
  • dash of cinnamon
  • dash of vanilla


  1. Sift cornmeal and flour together. Set Aside.Stir 5 cups coconut milk, turbinado sugar, allspice, nutmeg, vanilla and salt together.
  2. Add to cornmeal mixture all at once. Knead with hands until lumps are gone. Add the raisins.
  3. Pour into spring form pan and bake at 350 degrees for 15 minutes. Mix remaining ingredients and pour over the top. Return to oven and bake until done – about 20 minutes.



Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.