Mauritian polenta pudding (poudine maïs)

This classic Mauritian dessert is effortlessly simple to make, perfect for enjoying alongside a warm cup of tea. While the classic recipe calls for whole milk, this vegan twist uses oat milk.

• serves

  8

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Known as poudine maïs in French, this pudding became popular in Mauritius in the 1960s and was frequently sold by street vendors. Today, it’s still a beloved dessert that is enjoyed all year round, but especially during the holidays. As a child, I always looked forward to getting a slice at Easter.

Unlike similar Caribbean dishes such as cornmeal pone, which are typically baked, this Mauritian pudding is gently cooked on the stovetop over low heat, allowing the flavours to meld and develop to perfection. The result is a creamy, dense dessert that’s best enjoyed cold. Experience the ease and yumminess of this cherished Mauritian dessert, celebrating simplicity, tradition, and the joy of good food.

Ingredients

• 1 cup (500 ml) oat milk
• 1⅔ cups (300 g) polenta (cornmeal)
• 1 tsp vanilla extract
• ½ cup (125 g) coconut brown sugar
• ¼ cup (20 g) grated coconut, plus more for sprinkling
• ¼ cup (35 g) raisins (optional)
• 3 tsp unsalted plant-based butter
• Crushed pistachios, for garnish
• Crushed edible dried rose petals, for garnish

Setting time: 2 hours

Instructions

1. In a saucepan over medium heat, heat the milk and polenta, stirring continuously to prevent burning or sticking to the pan, for about 15 minutes, until thickened.
2. Add the vanilla extract and continue cooking until all the liquid has evaporated and the polenta has softened, about 15 minutes more.
3. Add the sugar, grated coconut, and raisins, if using, and mix well. Grease a round glass dish 10 inches (26 cm) in diameter with the butter. Pour the mixture into the dish and allow it to set in the fridge for a minimum of 2 hours, or until firm. Traditionally, this pudding is set in a square dish, but I use a round glass bowl, as I like to turn the pudding upside down once it’s set and sprinkle a little extra coconut, crushed pistachios, and crushed dried rose petals over the top.
4. Once the pudding has set, cut it into slices and serve. Leftovers can be kept in an airtight container in the fridge for about a week.

This is an edited extract from Vegan Soulicious: Plant-Based Island Cooking by Charlise Rookwood (Abrams Books, distributed by Thames and Hudson Australia, $49.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.