Fluffy Haitian Akasan Pudding with Warm Spices
Immerse yourself in the exotic flavors of Haiti with this fluffy Akasan pudding — a sweet, spiced cornmeal delight perfect for breakfast or dessert.
Preparation
Get these tasks done before you start cooking.
Mixing the Pudding Base
- 1
Whisk Cornmeal
In a large bowl, whisk cornmeal with 2 cups of water until smooth.
- 2
Heat Milks and Water
In a separate pot, bring the remaining water, whole milk, and coconut milk to a gentle boil.
- 3
Combine and Stir
Slowly whisk the cornmeal mixture into the boiling milk, stirring continuously to avoid lumps.
Tip: Use a whisk to seamlessly incorporate the cornmeal into the hot liquid.
Preparing the Warm Spice Mix
- 1
Combine Spices
Combine cinnamon, nutmeg, cloves, and salt in a small bowl.
- 2
Add Spices to Pudding
Stir the spice mix into the simmering pudding mixture.
Tip: Ensure constant stirring to prevent sticking and burning.
- 3
Thicken the Pudding
Continue stirring for 5-7 minutes until thick and creamy.
How to Make Fluffy Haitian Akasan Pudding with Warm Spices
Total time: 53 min · Yields 4 servings
- 1
Thicken the Pudding
Gradually simmer while stirring continuously.
- 2
Blend Flavors
Lower heat and let the flavors meld gently.
- 3
Final Touch
Add vanilla and sugar in the last few minutes of cooking.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make Akasan pudding ahead of time?
Yes, prepare and store it, then reheat gently on the stove with a splash of milk for consistency.
What can I substitute for coconut milk?
Use almond milk or additional whole milk for a different flavor profile.
Is there a gluten-free option?
Yes, ensure the cornmeal is certified gluten-free.
How can I make a vegan version?
Replace whole milk with almond milk and use a sugar substitute if desired.
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