Poudinn May
Sweet Mauritian Polenta Pudding (Poudine Maïs)
Equipment
- 1 Baking dish 27 cm x 19 cm x 5 cm
Ingredients
- 250 g polenta or cornmeal
- 3 ½ tbsp sugar
- 500 ml milk whole
- 1 tsp vanilla essence
- 1 tbsp raisins seedless
- ½ tsp butter
- 3 tbsp desiccated coconut
Complete Recipe Steps
- In a saucepan, soak the polenta in water for at least 15 minutes.250 g polenta
- In a small bowl, soak the raisins in cold water for 10-15 minutes, then discard the water.1 tbsp raisins
- Pour out the water from the polenta along with any floating impurities to leave behind the clean polenta.
- Add 1 ½ cups of water to the polenta and bring to a boil on a medium heat. Make sure you are stirring regularly so the polenta doesn’t stick to the bottom of the pan.
- Once the water has been fully absorbed, reduce the heat and stir in the sugar, milk, vanilla essence, raisins and butter.3 ½ tbsp sugar, 500 ml milk, 1 tsp vanilla essence, ½ tsp butter
- Continue stirring until all the liquid has evaporated and the mixture thickens. The texture should feel like mashed potatoes.
- Pour the polenta mixture into a lightly greased pan, then sprinkle the desiccated coconut over the top.3 tbsp desiccated coconut
- Allow the Poudinn May to set in the fridge for at least 4 hours. Cut into little squares before serving.
Notes
- Using polenta will give you a Poudinn May that has more bite whereas using cornmeal will give a smoother cake. This is because polenta is more coarsely ground.
- If you don’t have enough fresh milk readily available, you can also dissolve 6 tablespoons of powdered milk in 500ml water.
- If you are vegan or lactose intolerant, the milk and butter can be replaced with coconut milk and coconut oil, respectively. This is still delicious!