Jamaican Cornmeal Pudding (Vegan)

Learn how to make this delicious Jamaican cornmeal pudding, also known as cornmeal pone. It's wonderfully moist, dense and full of Caribbean flavour, with a rich and creamy coconut soft top. This traditional Jamaican dessert is also completely vegan friendly, dairy free and gluten free!

Jump to:

• What Is Jamaican Cornmeal Pudding?
• Reasons to Make This Recipe
• Ingredients You Will Need
• The steps
• Notes and Tips
• Frequently Asked Questions
• more sweet treats to try
• Jamaican Cornmeal Pudding

Calling all of my Jamaican dessert lovers! I have another Caribbean classic that I know you're going to enjoy.

If you grew up eating Jamaican cornmeal pudding, then this recipe will probably bring back some fond memories.

For those of you who aren't familiar with this traditional dessert, you're definitely in for a treat!

There's something about homemade cornmeal pudding that makes it so irresistible, especially when it's topped with that deliciously creamy coconut soft top.

And speaking of the soft top, that's definitely one of my favourite parts!

For this particular recipe, I'm using my preferred stovetop method, where the hot coconut milk mixture is gradually combined with the cornmeal before everything is transferred to the oven.

Don't panic if you've never made cornmeal pudding before! I'll walk you through the entire process so you can recreate this Jamaican favourite in your own kitchen.

What Is Jamaican Cornmeal Pudding?

Jamaican cornmeal pudding, also known as cornmeal pone (pronounced PO-OWN), is a traditional Caribbean dessert made with cornmeal, coconut milk, sugar and warming spices such as cinnamon and nutmeg.

Unlike your typical sponge cake, cornmeal pudding has a much denser consistency with a soft, slightly moist texture.

One of its most distinctive features is the delicious coconut custard topping, commonly referred to as the "soft top".

This is made by combining coconut milk with sugar and pouring the mixture over the pudding during baking.

As the pudding continues to bake, the topping forms a lovely creamy layer that complements the dense cornmeal underneath.

There are several ways to prepare this dessert. Some recipes involve cooking the cornmeal mixture on the stovetop before baking, while others combine the ingredients and transfer everything directly to the oven.

Both methods are used, depending on personal preference and family tradition.

Traditionally, the pudding is allowed to cool and firm up before being sliced into wedges and served.

Reasons to Make This Recipe

• If you love traditional Caribbean desserts, then this one is definitely worth trying.
• The pudding has that lovely dense yet moist texture that Jamaican cornmeal pudding is known for.
• The sweet coconut custard topping adds another layer of flavour and creaminess.
• It's completely vegan friendly, so no eggs, butter or dairy milk are needed.
• The coconut milk, cinnamon and nutmeg give this pudding its distinctive Caribbean flavour.
• It's perfect for family gatherings, special occasions or simply enjoying a slice whenever you fancy something sweet.
• You can prepare the pudding in advance and allow it to cool and firm up before slicing.
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Ingredients You Will Need

• Cornmeal - This is the main ingredient and gives the pudding its distinctive dense texture. You can use either fine or coarse cornmeal, as both work equally well and produce the same consistency.
• Gluten free flour - I'm using gluten-free plain flour, which helps to bind the ingredients together and gives the pudding some structure.
• Coconut milk - Adds a lovely rich coconut flavour and helps to keep the pudding moist. I'm using canned coconut milk for this recipe.
• Water - Used alongside the coconut milk to make up the liquid needed for the cornmeal mixture.
• Coconut sugar - I'm using coconut sugar to sweeten the pudding. It has a lovely caramel like flavour that works really well with the coconut milk and warming spices.
• Dairy free butter - Adds richness and flavour to the pudding while keeping the recipe completely dairy free and vegan friendly.
• Cinnamon/nutmeg - These warming spices give the pudding that delicious traditional Caribbean flavour.
• Vanilla - Adds a lovely sweet aroma and complements the coconut milk and spices.
• Raisins - Add little bursts of sweetness throughout the pudding and complement the coconut and warming spices.
• Pink salt - A small amount helps to balance the sweetness and bring out the other flavours.

The steps

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Grease and line a 10-inch loose bottom/base baking pan with parchment paper, then set aside.
• Sieve the cornmeal and gluten free flour in a large heatproof mixing bowl. 

• Add the cinnamon, nutmeg and pink salt.
• Use a whisk to combine the dry ingredients.
• Make a well in the centre of the dry ingredients and set aside.
• Meanwhile, add the coconut milk, water, coconut sugar, vanilla and dairy free butter to a medium sized saucepan.

• Heat the mixture over medium heat, stirring occasionally until the butter has completely melted and the milk is very hot.
• Gradually pour the warm coconut milk mixture into the dry ingredients, whisking continuously to prevent lumps from forming. Continue whisking until everything is thoroughly combined.The mixture should have thickened up slightly.

• Stir in the raisins, if you re using them.
• Pour the cornmeal mixture into the prepared baking pan and transfer to the oven.
• While the pudding is baking, prepare the soft top custard by adding the coconut milk and coconut sugar to a saucepan.

  

• Simmer over medium heat for approximately 5 minutes, stirring frequently, then remove from the heat.
• After the pudding has baked for 15 minutes, carefully remove it from the oven. The top of the pudding should be set (very important).
• Pour the coconut custard evenly over the surface of the pudding, then return it to the oven. If using a springform tin, you may want to place a baking tray underneath to catch any excess liquid.

• Continue baking for approximately 45-50 minutes or until the soft and slightly gooey (this is completely normal), while the pudding underneath should be firm.
• Remove the pudding from the oven and allow it to cool before carefully removing it from the baking tin.
• Slice and enjoy!

Notes and Tips

• You can use either fine or coarse cornmeal for this recipe. I've used both varieties, and they work equally well, producing the same texture and consistency.
• Use full fat coconut milk as this gives the pudding a lovely rich coconut flavour and helps to create a creamy soft top.
• When adding the warm coconut milk mixture to the dry ingredients, make sure you whisk continuously to prevent lumps from forming.
• The raisins are optional so if you aren't a fan of raisins, simply leave them out.
• The coconut custard is what gives this particular pudding its delicious creamy topping so DON'T skip the soft top.
• Don't panic if the topping looks gooey because this is completely normal. The pudding underneath should be firm, while the soft top remains moist and creamy.
• The baking time may vary slightly depending on your oven, so keep an eye on the pudding towards the end of cooking.
• Cornmeal pudding needs time to firm up after baking. Avoid slicing it straight from the oven.
• Once the pudding has cooled, transfer it to an airtight container and refrigerate for up to 2 days. Avoid leaving it at room temperature for extended periods.
• If you prefer your cornmeal pudding warm, simply place an individual slice in the microwave and heat in short intervals until warmed through. Be careful not to overheat it, as this may affect the texture of the soft top.
• I wouldn't recommend freezing this particular pudding because the creamy coconut soft top may change in texture once thawed.

more sweet treats to try

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