Ingredients

2 cup Coconut Milk (14 ounce can) 450 ml
4 cups whole milk (1 liter)
4-ounce (100grams) butter
3 teaspoons spice (nutmeg, cinnamon and allspice)
¾- 1 (220grams) cup brown sugar
1 cup (200grams) white sugar
2 teaspoon(s) vanilla essence
2 Tablespoons or more dark rum
3 cups (450grams) cornmeal
½ cup (64grams) all purpose flour
11/2-teaspoon salt
1-cup water (225 ml)

Coconut Sauce

1 cup coconut milk(225ml)
2 ounce (57grams) butter
½ cup brown (220grams) sugar

Method

Preheat oven to 350 degrees F. Grease a 10- inch baking pan and set aside.

In a large sauce- pan add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil. Remove coconut milk mixture from the heat.

In a large bowl combine cornmeal, flour and salt, then add a cup of water and stir.

Scoop out some coconut milk mixture and add to the cornmeal mixture about a cup at a time until mixture is smooth (you might have to add about 2-3 cups).

Gradually whisk in cornmeal mixture to the saucepan, a little at a time while stirring with a whisk to prevent any lumps.

Now return the cornmeal mixture to the sauce- pan. Bring to boil and simmer continue stirring frequently- for about 6-8 minutes, to prevent lumps and burns.

Remove from heat add about ½ cup raisins . Pour or scoop out mixture into the prepared baking pan. Bake for about 60 minutes or a toothpick inserted turns out clean.

Serve with coconut sauce.

Soft Top

In a small saucepan combine 1-cup coconut milk, ½ cup brown sugar and ¼ cup butter. Let it melt and simmer for about 2 minutes. Set-aside until ready to use.

If making a soft top remove after cornmeal pone from oven after 30 minutes, prick cornmeal with a tooth pick and pour about ½ or all mixture to the pan.

Return to the oven and bake for about 20 minutes more or until a tooth inserted comes out clean and the top is bubbly.

Let it cool before serving.