Ingredients for Jammn Jamaican Puddn
- 1 mature coconut (about 2 cups of meat)
- 1 cup half-and-half
- Arborio Rice
- ¾ cup packed brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Dark Raisin
- Ground Ginger
- 2 ripe mangoes, peeled and diced
- 2 tablespoons lime juice
- Butter
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How to Make Jammn Jamaican Puddn
- Crack open a mature coconut. Drain and reserve 1 cup of coconut water (add water if needed to reach 1 cup).
- Using a hammer and chisel, crack the coconut shell. Separate the white meat from the shell.
- Peel off the thin brown skin from the coconut meat.
- Puree half of the coconut meat (approximately 1 cup) with the reserved coconut water using a blender or food processor.
- Grate the remaining coconut meat using a food processor or grater. Set aside ½ cup of grated coconut for garnish and refrigerate the rest for later use.
- Preheat oven to 300°F (150°C). Grease a 2-quart oven-safe casserole dish.
- In the prepared dish, combine the coconut puree, 1 cup half-and-half, 1 cup uncooked long-grain rice, ½ teaspoon salt, and ¾ cup packed brown sugar.
- Bake for 2 hours, stirring every 30 minutes to prevent the rice from settling.
- During the last 30 minutes of baking, stir in 1 teaspoon vanilla extract, ½ cup raisins, and 1 tablespoon ground ginger.
- Sprinkle the reserved ½ cup of grated coconut over the pudding.
- While the pudding bakes, prepare the mango topping: Peel and dice 2 ripe mangoes. Place in a blender with 2 tablespoons lime juice and blend until smooth.
- Transfer the mango puree to a small bowl, cover, and refrigerate until serving.
- Serve the warm pudding topped with a generous spoonful of the chilled mango puree.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
146g
Fat
74g
Carbs
19g
