Duckanoo

Muffin Goddess's Note:

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".

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 cups fine cornmeal
• 12 ounces fresh coconut , chopped
• 2 ½ cups whole milk
• ¾ cup raisins (either golden or dark)
• 4 tablespoons butter , melted
• ½ cup raw sugar (such as Sugar in The Raw)
• 4 tablespoons water
• ¼ teaspoon nutmeg , freshly grated
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• freshly whipped sweetened cream (optional, for serving)

Directions:

1. 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.
2. 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.
3. Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
4. 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.
5. Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.