St. Kitts and Nevis Style Cornmeal Pudding

Ingredients

In the St. Kitts and Nevis adaptation of Nachynka, cornmeal is the star ingredient, just like in the original Ukrainian dish. However, the St. Kitts and Nevis version incorporates local flavors such as coconut milk and nutmeg, giving it a distinct Caribbean twist. The sweetness is enhanced with brown sugar instead of the traditional honey or sugar used in the Ukrainian recipe. The cooking technique and texture remain similar, but the flavor profile is adapted to reflect the vibrant tastes of the St. Kitts and Nevis cuisine. We alse have the original recipe for Nachynka, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, bring the coconut milk to a gentle simmer over medium heat.
2. 2.
   Gradually whisk in the cornmeal, ensuring there are no lumps.
3. 3.
   Stir in the brown sugar, ground nutmeg, and salt.
4. 4.
   Cook the mixture over low heat, stirring constantly, for about 10-15 minutes until thickened.
5. 5.
   Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
6. 6.
   Transfer the pudding to a serving dish or individual ramekins.
7. 7.
   Allow the pudding to cool for a few minutes before serving.
8. 8.
   Serve warm or chilled, garnished with a sprinkle of nutmeg on top.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the pudding.
• Brown sugar — Pack the brown sugar firmly into the measuring cup for accurate measurement.
• Nutmeg — Grate fresh nutmeg for the best flavor. If using pre-ground nutmeg, adjust the quantity to taste.
• Butter — Use unsalted butter to control the saltiness of the dish.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with regular milk or cream.
• Add a splash of rum or coconut rum for an extra Caribbean twist.
• Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Experiment with different spices such as cinnamon or allspice to customize the flavor to your liking.
• Leftover pudding can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the St. Kitts and Nevis Cornmeal Pudding warm as a comforting dessert or side dish. It pairs well with a cup of hot tea or a refreshing tropical fruit juice.

Presentation advice

Garnish the pudding with a sprinkle of ground nutmeg on top to add a pop of color and enhance the aroma. Serve it in individual ramekins or a decorative serving dish for an appealing presentation.