Steps
- Preheat the oven to 350°F / 175°C and butter a deep ovenproof pan with a capacity of about 2.4 liters.
- Mix 3 tablespoons of salted butter, 2 cups of cornmeal, 3½ cups of whole milk, and 2½ cups of coconut milk in a large heavy saucepan.
- Stir in ½ teaspoon of salt, ½ cup of dark raisins, 4 cinnamon sticks, and 1½ cups of brown sugar. Heat over medium heat, stirring constantly.
- When it boils, reduce to low and keep stirring until a spoonful stays in place when the spoon is inverted. Remove the cinnamon sticks and transfer to the prepared pan.
- Bake for about 40 minutes, until golden on top. Let cool completely before unmolding.