Popular in Jamaica and across the Caribbean, cornmeal pudding serves as the base for this elegant layered dessert. Naturally sweetened with dates and infused with the citrusy goodness of fresh oranges, this pudding looks impressive when topped with an airy coconut fluff, vibrant pomegranate arils, and a wedge of orange. Traditional cornmeal pudding uses high-fat coconut cream; our lighter version features coconut beverage, which is included in the cornmeal base and whisked with agar powder to make the coconut fluff. Serve in parfait glasses to show off the layers!
Tips:
Coconut beverage: You’ll find coconut beverage next to other plant-based milks, such as oat and almond milk. It has a significantly lower fat content than canned coconut milk.
For more inspiration, check out these tasty ideas:
- Cherry Panna Cotta Parfaits
- Easy Purple Sticky Rice Pudding
- Ginger Peach Bread Pudding
- Bursting with Berries Cobbler
- 12 pitted Medjool dates
- 2 cups boiling water
- 5 to 6 oranges
- 3½ cups unsweetened coconut milk beverage (do not use canned, see tip, recipe intro)
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- ¾ cup cornmeal
- ½ teaspoon agar powder
- ¼ cup pomegranate arils
- 2 tablespoons date syrup
Instructions
- In a bowl soak dates in boiling water 10 minutes. Drain well. Place dates in a blender.
- Meanwhile, slice tops and bottoms off four of the oranges. Place on a cutting board and slice off peel and white pith from tops to bottoms. Hold oranges over a bowl to catch juices and remove segments by cutting down one side of membrane and up the other. Squeeze juice from membranes into bowl. Place orange segments in blender. Transfer all collected juice from oranges to a measuring cup. If needed, squeeze juice from one more orange to make ⅓ cup total. Add to blender.
- Add 1 cup of the coconut milk, the vanilla, cinnamon, and salt to the blender. Cover and blend 2 minutes or until very smooth. Pour into a large saucepan. Bring to boiling over medium-high. In a small bowl whisk together cornmeal, 1 cup of the coconut milk, and 1 cup water. Slowly whisk cornmeal mixture into boiling date mixture. Reduce heat to low; cook 5 to 7 minutes or until thickened, stirring constantly. Divide pudding into six glasses, pint jars, or serving dishes.
- For coconut fluff, in a small saucepan combine the remaining 1½ cups coconut milk and the agar powder. Bring to boiling, whisking frequently; reduce heat. Simmer 30 seconds, whisking constantly. Spoon coconut fluff over pudding in glasses. Refrigerate 30 minutes or until set.
- Meanwhile, cut the remaining orange into thin wedges. Top pudding with orange wedges, pomegranate arils, and date syrup.
The post Jamaican Orange Cornmeal Pudding with Coconut Fluff appeared first on Forks Over Knives.
