¾ cup coconut milk*
½ cup water
2 tablespoons yellow cornmeal
½ teaspoon salt, or McCormick’s Butter Flavored Salt, or Flavacol Popcorn Salt
*May use ¼ cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1¼ cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
- Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
It should begin to thicken to the consistency of thin porridge. I’ve learned that this can vary with the cornmeal used, so if it isn’t getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
- Place in blender, cover, and turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashew nuts, blend for 2 minutes.) Pour into a container; cover and chill. It will be runny, but sets up when cold.
This will keep for about 10 day in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.
*makes 1 cup
Source: Seven Secrets Cookbook, used with permission.