Duckanoo Recipe #373837
Funny name for a boiled pudding from the Caribbean that is reminiscent of tamales dulces. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes".
1¼ hours | 15 min prep
SERVES 6
- 3 cups fine cornmeal
- 12 ounces fresh coconut, chopped
- 2 1/2 cups whole milk
- 3/4 cup raisins (either golden or dark)
- 4 tablespoons butter, melted
- 1/2 cup raw sugar (such as Sugar in The Raw)
- 4 tablespoons water
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- freshly whipped sweetened cream (optional, for serving)
- Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
- Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed.
- Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
- Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour.
- Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.
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5 stars