I hope this is the one you were askng for Carol Salmon Cornmeal Pudding with Coconut and Cranberries 1 whole Coconut (cut up) 6 cups of water (5 cups for blending coconut) (reserve 1 cup for later) 2 3/4 cup evaporated milk 1 cup melted butter 3 cups cornmeal 2 cups brown sugar 1/2 cup flour 1 tspn kosher salt 1 tspn cinnamon 1 tspn nutmeg 3 vanilla beans 2 cups cranberries For Caramel on top 1 cup evaporated milk 1/2 tspn cinnamon powder 1/2 tspn nutmeg 1/ cup of sugar (Blend and set aside) PREHEAT OVEN TO 350 AND PLACE 13 X 9 BAKING PAN TO HEAT (This will prevent all cranberries from sitting on the bottom of the pan) Directions: Add coconut meat and 5 cups of water to blender Blend until smooth Strain Set aside coconut shreds and coconut milk In large bowl add cornmeal, sugar, flour, cinnamon powder, nutmeg and kosher salt. Stir to combine Add coconut milk, evaporated milk and water Stir until mixture is smooth Add vanilla beans and stir into mixture Add melted butter and fold in 1 cup of coconut shreds (If you are a coconut lover use 2 cups) Fold in cranberries Remove baking dish from oven and grease Pour mixture into greased 13 x 9 baking dish Bake for 1/2 hour then remove from oven Tip: Test the texture of the batter with a toothpick Is the batter still soft or hard? Does the cornmeal appear to be cooked or binding? Once the cornmeal is cooked/hard, use a tooth pick to pierce tiny holes on the top and pour caramel mixture over the top. Return to oven and bake until toothpick inserted comes out clean. Depending on your oven, it may take another hour to bake. Remove from oven. Allow to cool and enjoy!
Posted on: Sat, 13 Dec 2014 19:20:54 +0000
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