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Elisabeth Lambert Ortiz

Corn and Coconut Coo-Coo

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Preparation info
  • Serves

    6

    as a vegetable dish
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ingredients

  • 1½ pints freshly made coconut milk
  • Salt to taste
  • 8 oz. yellow corn meal</

Method

Put the coconut milk on to boil with salt to taste in a heavy saucepan. When boiling pour in the corn meal in a slow, steady stream, stirring constantly with a wooden spoon. Cook until the mixture is thick and smooth.

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