DUCKANOO
Funny name for a boiled pudding from the Caribbean that is reminiscent of tamales dulces. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes".
Provided by Muffin Goddess
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
- Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed.
- Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
- Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour.
- Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.
Nutrition Facts : Calories 674.8, Fat 32.4, SaturatedFat 24.1, Cholesterol 30.5, Sodium 146.6, Carbohydrate 91.8, Fiber 10.4, Sugar 36.6, Protein 10.7
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Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #north-american #desserts #eggs-dairy #fruit #caribbean #central-american #nuts #grains #stove-top #dietary #coconut #pasta-rice-and-grains #equipment #4-hours-or-less
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