Sweet Polenta Pudding is one of my favourite dessert recipe. Very easy to make and very yummy!
Mauritian traditional sweet polenta, also known as “poudine maïs,” is a delightful and cherished dessert in Mauritius. This cornmeal pudding is a wonderful blend of simplicity and rich flavours, making it a favourite treat for many. 🍮✨
Made from cornmeal, coconut milk, and sugar, this pudding is often enhanced with the aromatic essence of vanilla and a hint of cardamom or nutmeg. The addition of raisins or grated coconut adds a lovely texture and extra sweetness to the dish. 🌴🥥
Poudine maïs is not only a comforting dessert but also a testament to the island’s culinary heritage, reflecting the diverse cultural influences that shape Mauritian cuisine. Perfect for any occasion, it’s a dessert that brings warmth and joy with every bite. 🌟
Sweet Polenta Pudding
(Full printable recipe with ingredients below)
In a non-stick deep pan, add the polenta, sugar, coconut milk or water and vanilla.
Mix and place on the cooker, allow to simmer on medium heat stirring gently with a wooden spoon.
It might take about 10 min to thicken. Be careful when it starts to thicken as it will start to erupt volcanically.
Keep stirring until a thick paste-like consistency is obtained.
Remove from heat.
Pour in a round 26cm (or any of your choice) glass dish.
Spread evenly in the dish.
Sprinkle with dessicated coconut and chopped nuts.
Allow to set. You can place it in the refrigerator when it is a bit cooled.
Cut into 8 triangle pieces.
Variations:
You can add less sugar and have this with some maple syrup.
Add some raisins in the pudding while cooking.
Add a knob of buttery spread while cooking for creamier richer pudding.
You can have this as a dessert or I have it as an afternoon snack with tea.
Enjoy!
Sweet Polenta Pudding
Easy sweet polenta pudding is a Mauritian dessert that is often enjoyed as an afternoon tea time snack. This is a naturally gluten-free vegan dessert.
Ingredients
- 250 g polenta cornmeal, the flour, not the ready made one
- 125 g sugar, demerara or light brown
- 400 ml water
- 400 ml coconut milk, or water, other non-dairy milk
- 1 teaspoon vanilla extract
- Desiccated coconut
- Some chopped nuts, optional
Instructions
- In a non-stick deep pan, add the polenta, sugar, coconut milk or water and vanilla.
- Mix and place on the cooker, allow to simmer on medium heat stirring gently with a wooden spoon.
- It might take about 10 min to thicken. Be careful when it starts to thicken as it will start to erupt volcanically.
- Keep stirring until a thick paste-like consistency is obtained.
- Remove from heat.
- Pour in a round 26cm (or any of your choice) glass dish.
- Spread evenly in the dish.
- Sprinkle with desiccated coconut and chopped nuts.
- Allow to set. You can place it in the refrigerator when it is a bit cooled.
- Cut into 8 triangle pieces.
Notes
Variations:
- You can add less sugar and have this with some maple syrup.
- Add some raisins in the pudding while cooking.
- Add a knob of buttery spread while cooking for creamier richer pudding.
You can have this as a dessert or as an afternoon snack with tea.
Link to Sweet Polenta Pudding recipe - https://veganlovlie.com/easy-sweet-polenta-pudding/
Nutrition Information:
Yield:
8Amount Per Serving: Unsaturated Fat: 0g
Update June 19, 2024: This was the very first recipe shared on this blog. The image above has been updated with a more recent shot. Below is the original vintage shot which was initially posted for this recipe.
