Monday, November 9, 2009

Sweet Almond Coconut Polenta Pudding

1 cup Polenta/Cornmeal
1 cup
Light brown sugar
2 cups water
2 cups soy milk
1 teaspoon vanilla

1/4 teaspoon Almond extract
1/4 cup coconut

Optional for Garnishing
Extra Coconut
Almond slivers
Powdered sugar


  • In a non-stick deep pan, bring water and soy milk to a boil, add sugar, and once dissolved whisk in the cornmeal.
  • Allow to simmer on medium heat stirring gently with a wooden spoon.
  • It might take about 10min 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.
  • Add the vanilla, coconut and almond extract
  • Pour in a round 8-9" glass dish.
  • Spread evenly in the dish.
  • Sprinkle with Powdered sugar, coconut and/or chopped nuts.
  • Allow to set. You can place it in the refrigerator when it is a bit cooled.
  • Cut into 8 triangle pieces.