Coconut Allspice Corn Pudding
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Recipe courtesy of Geoffrey Zakarian

Coconut Allspice Corn Pudding

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  • Level: Easy
  • Total: 2 hr 15 min
  • Active: 30 min
  • Yield: 8 servings
This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.



  1. Preheat the oven to 250 degrees F.
  2. In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
  3. Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
  4. Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.