Coo-Coo (Caribbean Polenta)

Coo-coo (caribbean Polenta) Recipe

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This was the first recipe I tested from the book 'An Embarrassment of Mangoes'.


★★★★★ 1 vote

20 Min
Stove Top


  • 3 c
    coconut milk, approximately (reduced fat not recommended)
  • 1 Tbsp
  • 1/2 tsp
  • 1 c
    yellow cornmeal (if your corn meal seems too "gritty" you can whirl it in a clean coffee mill but be sure not to make corn flour!)

How to Make Coo-Coo (Caribbean Polenta)


  1. In a large saucepan over medium heat, stir together the coconut milk, butter and salt. Bring *almost* to the boil.
  2. Gradually stir in the cornmeal. Lower heat and cook the mixture for approximately 5-10 minutes, stirring constantly with spoon to prevent sticking (my non-stick pan worked really well for this recipe!) Stir until the mixture thickens and leaves the sides of the pan. If however, it becomes too thick, stir in a little more coconut water or milk.
  3. Pour the mixture into a greased 8" x 8" ovenproof pan. Set aside for a couple minutes then cut into squares and serve warm. I think I let the coo coo set for about 10 minutes. The second time I prepared this I added a little bit of vanilla paste and a sprinkle of freshly grated nutmeg. Either version is good!

Printable Recipe Card

About Coo-Coo (Caribbean Polenta)

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Caribbean

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