Published:
Jul 23rd 2021
by 
Last updated: Dec 15th 2024
Coo Coo, also known as Cou Cou, is a beloved Caribbean cornmeal dish that's rich in flavor and tradition. Similar to Africa's Ugali or Europe's Polenta, this Caribbean classic stands out with its infusion of creamy coconut milk, tender okra, and vibrant local herbs and seasonings.
The dish starts with aromatic vegetables and herbs, building a flavorful base, while the coconut milk adds a sweet, silky richness that perfectly complements the cornmeal. Once cooked, the Coo Coo is set, sliced, and often served with a savory meat dish or generously topped with callaloo for an authentic Caribbean experience. This versatile side dish is as comforting as it is flavorful, making it a staple on many Caribbean tables.
This Coo Coo recipe is a true Caribbean delight, blending the creamy richness of coconut milk with the earthy flavor of okra and fresh local seasonings. It's quick to prepare, incredibly flavorful, and pairs perfectly with any meat dish or a serving of callaloo. Whether you're hosting a Caribbean-inspired dinner or looking for a new way to enjoy cornmeal, this recipe is sure to satisfy.
- Make sure to whisk the cornmeal slowly and constantly to avoid lumps.
- For extra flavor, lightly toast the cornmeal in the pan before adding the liquid.
- If you prefer a firmer Coo Coo, let it set for a longer time after cooking before serving.
Coo Coo is traditionally served alongside callaloo or a variety of meat dishes, such as stewed chicken, fried fish, or pork. It’s also great on its own with a drizzle of gravy or sauce for extra flavor.
- You can substitute butter with vegan butter or ghee for a dairy-free or richer version.
- Chadon beni can be swapped with cilantro if you can’t find it in your local store.
- If you don’t have okra, you can replace it with spinach for a different twist.
- To make a spicier version, add a pinch of scotch bonnet pepper to the seasonings.
Store any leftover Coo Coo in an airtight container in the fridge for up to 3 days. Reheat by slicing the Coo Coo and pan-frying the pieces to add a crispy edge. It can also be microwaved for a softer texture.
- Cornmeal: The base of the dish, providing texture and richness.
- Coconut Milk: Adds a creamy, slightly sweet flavor.
- Okra: Brings a slight crunch and earthy flavor.
- Seasoning Peppers: Infuses a mild heat and aromatic depth.
- Chadon Beni: Provides a vibrant herbal note.
- Chinese Celery: Adds a light, fresh flavor to balance the richness.
- Garlic & Onion: The foundation of the dish's flavor.
- Butter & Coconut Oil: Helps to cook the ingredients and adds richness.
What are the benefits of okra?
Okra is rich in nutrients like vitamins C and K, antioxidants, and fiber, which support immune health, heart function, and digestion. It may also help with blood sugar control and is a good source of folate for pregnant women.
What is okra called in Jamaica?
Okra is sometimes referred to as ladyfingers, which resemble a long, slim finger.
Is okra good for ladies?
Yes, okra is good for ladies. Okra is high in Folate, which women need plenty of during pregnancy to help keep their baby happy and healthy.
How do you make okra with coconut milk?
A Caribbean way of cooking Okra in coconut milk is in what's called a "rundown." This coconut milk is reduced with the aromatic flavors of onion, garlic, ginger, thyme, bay leaves, seasoning, and scotch bonnet peppers. This can be used to make fish, conch stew, or cooked with vegetables added to the rundown, such as Okra.
Can I use any other vegetables besides okra in Coo Coo?
Yes, you can substitute okra with spinach or zucchini for a different texture and flavor. Both work well with the creamy coconut milk base.
How do I avoid lumps in my Coo Coo?
To avoid lumps, whisk the cornmeal slowly and consistently while adding it to the boiling coconut milk mixture. This will ensure a smooth and creamy texture.
Can I make Coo Coo ahead of time?
Absolutely! Coo Coo can be made ahead and stored in the refrigerator. To reheat, simply slice and pan-fry or microwave the pieces before serving.
Can I make this recipe gluten-free?
Yes, Coo Coo is naturally gluten-free since it primarily uses cornmeal, which does not contain gluten. Just make sure that the coconut milk, herbs, and other seasonings you use are certified gluten-free to avoid any cross-contamination. It's a great dish for those who are gluten-intolerant or looking to reduce gluten in their diet!
How to Make Coo Coo with Coconut Milk and Okra
To prepare this delicious Caribbean dish, start by sautéing garlic, onions, seasoning peppers, and chadon beni in a mix of butter and coconut oil. Once the onions are translucent, add the sliced okra and allow it to simmer for about 5 minutes. Next, stir in the coconut milk and bring the mixture to a boil. Gradually whisk in the cornmeal, making sure to avoid any lumps. Once the cornmeal thickens and begins to pull away from the sides of the pot, season with salt and pepper, and adjust the texture by adding water if needed. Pour the mixture into a greased dish, smooth the top, and let it cool for 10–15 minutes. The Coo Coo will set and can be sliced and served with your favorite meat or vegetable dishes.
Time & Serves
Ingredients
1 1/4 cup Cornmeal Fine Ground
750 ml Coconut Milk
250-500 ml Water
1 tablespoon Unsalted Butter
1 tablespoon Virgin Coconut Oil
1 small Onion Minced
3 Garlic Cloves, Minced
1 large Seasoning Peppers, Minced
3 Chadon Beni Leaves, Minced
1 stalk Chinese Celery with leaves Minced
1/2 teaspoon Fresh Thyme Leaves
1 small Carrot, Minced
2 cups Okra, sliced
Salt And Black Pepper to taste
1 teaspoon of Butter or Oil for greasing the pan.
Instructions
Prepare the mold(s) that will be used to pour the final mixture into for serving by using one large baking dish or several smaller dishes by greasing them with butter or oil and setting them aside. Be creative with molds by using Pyrex Baking pans, or Bowls to make fun and exciting shapes.
Using a stockpot, add the butter and coconut oil and place on medium heat, allowing the butter to melt and mix with the coconut milk using a spatula.
Add onion, garlic, seasoning peppers, chadon beni, celery, thyme and carrot. Simmer for 5-10 minutes or until the onion is translucent.
Add Okra and mix to combine with the other ingredients, allowing it to simmer for another 5-10 minutes.
Add the coconut milk and bring to a boil, stirring and mixing the pot.
Once the coconut milk is boiling, turn the heat down and begin to whisk the mixture while you slowly add the cornmeal a little at a time, continuing to whisk. This will prevent lumps of corn meal and help to create a smooth, creamy consistency throughout the dish.
Add salt and black pepper to taste, and add water if the mixture becomes very thick and the cornmeal has already absorbed all the milk.
When the mixture begins to come away from the sides of the pot or the whisk can stand up on its own, it's ready.
Carefully pour the mixture into the prepared mold(s) and smooth with the back of a spoon or spatula and allow it to cool for 10-15 minutes. Add some extra pieces of okra to the tops for an excellent family-style presentation.
Once they have cooled and solidified, leave them in the mold or remove them from the mold and into shapes, and serve alongside a meat entrée or with callaloo.
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I LOVE CO CO AND CALLALOO,,I…
I LOVE Co Co and Callaloo. I lived in Trinidad before coming to London. Co Co was served for Sunday lunch with Callaloo cooked with crab and sometimes rice and pigeon peas. I cook the same now, but it doesn't taste the same, maybe the surroundings are not the same....but that can't be helped. Cheers Querino