📝 About This Recipe
Doukounou is a beloved Haitian treasure, a velvety sweet corn pudding wrapped in corn husks and gently boiled to perfection. This dish beautifully bridges the gap between a side dish and a dessert, offering a delicate balance of natural corn sweetness, creamy coconut milk, and aromatic spices like nutmeg and cinnamon. It is a nostalgic comfort food that embodies the rustic, soulful essence of traditional Haitian countryside cooking.
🥗 Ingredients
The Corn Base
- 4 cups Fresh Corn Kernels (cut from about 5-6 large ears of corn)
- 1/2 cup Cornmeal (fine yellow cornmeal to help the structure)
- 12-15 pieces Corn Husks (dried or fresh, soaked in warm water to soften)
The Liquid Gold
- 1 cup Full-fat Coconut Milk (canned or freshly squeezed)
- 1/2 cup Evaporated Milk (for richness)
- 4 tablespoons Unsalted Butter (melted)
Sweeteners and Aromatics
- 3/4 cup Brown Sugar (packed)
- 1 teaspoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Almond Extract (adds a classic Caribbean depth)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 piece Star Anise (boiled in a little water to make a 'tea')
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/4 cup Raisins (optional, for texture)
👨🍳 Instructions
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1
If using dried corn husks, submerge them in a large bowl of warm water for at least 30 minutes until they are pliable. If using fresh husks from the corn ears, wash them thoroughly and set aside.
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2
In a small saucepan, bring 1/4 cup of water and the star anise to a boil. Let it simmer for 3 minutes to create an anise infusion, then remove from heat and discard the star anise. Set the liquid aside.
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3
Place the fresh corn kernels into a high-powered blender or food processor. Pulse until the corn is broken down into a thick, slightly textured puree.
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4
Add the coconut milk, evaporated milk, melted butter, and the star anise infusion to the blender. Blend again briefly until the mixture is well combined but still retains some body.
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5
Transfer the corn mixture to a large mixing bowl. Fold in the fine cornmeal, brown sugar, cinnamon, nutmeg, salt, vanilla extract, and almond extract.
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6
Stir the batter vigorously with a wooden spoon. If using raisins, fold them in now. The consistency should be like a thick pancake batter; it will thicken further as it cooks.
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7
Prepare your wrapping station. Lay two corn husks flat, slightly overlapping them to create a wider surface. If the husks are small, use three.
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8
Spoon about 3-4 tablespoons of the mixture into the center of the husks. Fold the sides inward over the filling, then fold the bottom and top ends toward the center to create a rectangular parcel.
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9
Secure the parcels by tying them with thin strips of corn husk or kitchen twine. Ensure they are snug but not too tight, as the cornmeal will expand slightly.
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10
Bring a large pot of water to a rolling boil. Add a pinch of salt to the water.
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11
Carefully lower the Doukounou parcels into the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 45 to 55 minutes.
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12
To check for doneness, remove one parcel and let it sit for 2 minutes. If it feels firm to the touch and the husk peels away easily without the pudding sticking, they are ready.
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13
Remove all parcels from the water using tongs and drain them in a colander. Let them rest for at least 10-15 minutes before serving to allow the pudding to set completely.
💡 Chef's Tips
Use the freshest corn possible; the natural milk in young corn provides the best flavor and texture. If the batter feels too runny, add an extra tablespoon of cornmeal to help it bind. Don't skip the almond extract; it provides that 'je ne sais quoi' flavor characteristic of Haitian sweets. Make sure the parcels are tied securely to prevent water from seeping in and making the pudding soggy. For a vegan version, substitute the evaporated milk with more coconut milk and use coconut oil instead of butter.
🍽️ Serving Suggestions
Serve warm as a side dish alongside Haitian 'Griot' (fried pork) for a sweet and savory contrast. Enjoy it as a breakfast treat with a hot cup of Haitian coffee or ginger tea. Pair it with a spicy 'Pikliz' (pickled vegetable relish) if you enjoy a complex flavor profile. Drizzle with a little extra honey or condensed milk if serving strictly as a dessert. Serve alongside a savory codfish stew (Morue) for a truly traditional Sunday brunch experience.