Lafarin mai

A stovetop cornmeal pudding with milk, coconut milk, vanilla and nutmeg, chilled and divided into six portions.

Ingredients

• 120 g fine-to-medium non-instant cornmeal, not cornstarch
• 500 ml semi-skimmed milk
• 200 ml unsweetened coconut milk
• 100 g sweetened condensed milk
• 1 teaspoon vanilla extract
• A small pinch of ground nutmeg
• A small pinch of salt

Preparation

Prepare a shallow dish about 18 × 18 cm. Mix cornmeal, coconut milk and 300 ml milk while cold; reserve the remaining 200 ml milk.

Add condensed milk, vanilla, nutmeg and salt. Heat over medium-low heat, stirring constantly, to a gentle simmer.

Reduce heat and cook about 25–30 minutes total, scraping base and corners. Gradually add the reserved 200 ml milk as it thickens. Cook longer if required by the cornmeal label.

Check grains are tender, without a raw or hard sensation, and the mixture thick but spreadable. If drying before cooked, add a little hot water and continue gently.

Pour into the dish, smooth and cool about 30 minutes without waiting for complete room-temperature cooling. Cover and refrigerate at least 2 hours, longer if needed to set.

Cut six portions with a clean knife and serve chilled. The pudding is stovetop-cooked then chilled, not baked; no additional sugar is added.