Easy Mauritian Sweet Polenta Pudding (Poudine Maïs)

Sweet Polenta Pudding is one of my favourite desserts to make. It’s simple, comforting, and only requires a few ingredients, yet the result is always so satisfying and very yummy. 🍮

This was one of the very first recipes I shared on Veganlovlie, and it has stayed with me ever since.

Growing up with Mauritian food, this dessert, known as poudine maïs, was often seen as a simple street food and part of everyday life. I didn’t think much of it then, but it has since become tied to many fond memories.

What I love about it is how simple it is. Just polenta, sugar, and liquid. Yet, once cooked, it transforms into something so comforting.

This pudding sets into a firm, sliceable texture, closer to set polenta or a compact flan than anything cake-like. You can cut clean slices that hold their shape, but the texture stays soft and smooth. That contrast is part of what makes it so enjoyable.

Traditionally, poudine maïs is made with water. It’s very simple, almost understated, and that simplicity is part of its charm. Some people make it with milk for a richer version.

In my case, I like to use coconut milk. It keeps the recipe plant-based, but also adds a depth and roundness that I really enjoy. The flavour stays subtle, but there’s a little richness that makes each bite feel more complete. 🌴🥥

Sometimes I add vanilla, and occasionally a hint of cardamom or nutmeg. Nothing too strong, just enough to bring a soft warmth to the pudding.

Polenta pudding is usually finished with a sprinkle of desiccated coconut or a few chopped nuts. And depending on the day, I might add raisins into the mixture while it cooks.

It’s one of those desserts that fits anywhere. I’ve had it as a simple dessert after a meal, but just as often with a cup of tea in the afternoon.

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 everything together, then place it on the cooker and let it simmer on medium heat, stirring with a wooden spoon.

It might take about 10 minutes to thicken. This is the point where you need to keep a closer eye on it, as it can bubble up vigorously.

Keep stirring until a thick paste-like consistency is obtained.

Remove it from the heat and pour it into a round 26 cm glass dish, or any dish you have on hand.

Spread it out evenly, then sprinkle some desiccated coconut and chopped nuts on top.

Let it cool and set. You can place it in the refrigerator once it has cooled slightly.

Once set, cut into 8 triangle pieces.

Tips for Best Texture

• Keep stirring as it thickens to avoid lumps
• Cook it until it’s thick enough to hold its shape once set
• Let it cool completely before cutting for clean slices

Variations

• Reduce the sugar and serve it with a drizzle of maple syrup
• Add raisins to the pudding while it cooks
• For a richer version, I sometimes add a small knob of buttery spread

You can enjoy this as a dessert or as an afternoon snack with tea.

Enjoy!

FAQ

What is Mauritian poudine maïs?
It’s a traditional cornmeal pudding made with simple ingredients like polenta, sugar, and water or milk. It’s commonly enjoyed as a tea-time snack or dessert in Mauritius.

Is this the same as polenta cake?
No, it’s quite different. This pudding is firm and sliceable, more like set polenta or a compact flan rather than a light or crumbly cake.

Can I make it without coconut milk?
Yes, you can use water for a more traditional version, or any plant-based milk. I use coconut milk mainly for the added richness and flavour.

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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.