Jamaican Cornmeal Pudding

Steps

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1. 1
   In a bowl, combine 6 cups of coconut milk, 2 cups of sugar, vanilla essence, almond and rose water, and melted butter or coconut oil.
   ▶ ≈1:01
2. 2
   Mix in the cinnamon powder, mixed spice, and freshly grated nutmeg until everything is well combined.
   ▶ ≈1:43
3. 3
   In a separate bowl, combine 3 cups of refined cornmeal and 3/4 cup of flour. Add salt and freshly grated ginger.
   ▶ ≈2:09
4. 4
   Pour most of the coconut milk mixture into the cornmeal mixture and stir until smooth and lump-free. Reserve about 1 to 1.5 cups of the coconut mixture for topping later.
   ▶ ≈2:48
5. 5
   Add the soaked raisins if using, and mix until combined.
   ▶ ≈3:19
6. 6
   Pour the mixture into a greased 8-inch baking pan.
   ▶ ≈3:26
7. 7
   Bake in a preheated oven at 375°F for 45 minutes or until the pudding is firm.
   ▶ ≈3:34
8. 8
   After 45 minutes, add more sugar to the reserved coconut mixture to make the custard topping sweeter than the pudding itself.
   ▶ ≈3:49
9. 9
   Pour the sweetened custard mixture over the pudding and bake for another 20 minutes or until done.
   ▶ ≈4:04
10. 10
    Remove from the oven and allow to cool for at least 1 hour before cutting and serving.
    ▶ ≈4:27