Table for TwoArepa Dominicana
Not a flatbread: a moist, sweet Dominican cornmeal and coconut cake with raisins, baked until golden.
Photo: Keesha's Kitchen / Unsplash
⏱ 75 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Fine cornmeal, 250 g
- Coconut milk, 400 ml
- Milk, 250 ml
- Sugar, 150 g
- Butter, 60 g
- Raisins, 40 g
- Cinnamon stick, 1
- Vanilla, 1 tsp
- Nutmeg, a pinch
Steps
- Heat the coconut milk, milk, sugar, butter and cinnamon until the butter melts; remove the cinnamon.
- Whisk in the cornmeal, vanilla, nutmeg and a pinch of salt and stir over low heat for 5 minutes until thick.
- Stir in the raisins and pour into a buttered 20 cm baking dish.
- Bake at 180°C for 45 minutes until golden and set.
- Cool before slicing; serve with whipped cream if you like.
Cook it together: One of you whisks the cornmeal so it stays smooth, the other preps the dish and the toppings.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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