Coo Coo

Name: Coo Coo Recipe
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 Cup Cornmeal; 1 Cup water; 3 cups Coconut milk; 4 okras (thinly sliced); 1 small yellow onion (grated/blended); 5 cloves garlic (grated); ½ tsp Kosher salt (salt to taste); ¼ tsp black pepper; 1 tbsp coconut oil (plus more for greasing the shaping bowl)

Coo coo, also known as cou cou, is a thick and creamy Caribbean staple made from cornmeal and okra, gently simmered in coconut milk until it reaches a texture similar to polenta. This easy side dish is the perfect base for hearty fish stews and other rich recipes.

Close-up of coo coo and fish stew on a patterned napkin.

Cornmeal Coo Coo

My mom made coo coo once when I was growing up. I don’t think she used coconut milk, and I don’t remember it being seasoned—I hated it. The taste and texture just didn’t sit right with my childhood palate. Fast forward to a trip to Antigua, and I’m trying fungee, realizing it tastes a lot like coo coo… and I actually like it.

I asked my Aunty Cheryl (who I get a lot of my recipes from) how to make coo coo. She told me stories of growing up in Pomeroon and making it with grated cassava, which she called congatay.

Table of Contents[Show All]

Cornmeal Coo Coo
Why You’ll Love This Cou Cou Recipe
What is Coo Coo?
Ingredients
How to Make Coo Coo
What to Serve with Coo Coo
Storage
Recipe Tips
Frequently Asked Questions
Coo Coo Recipe

This version is hers, with one caveat—she said, “Season it however you like,” and told me to add butter. I used coconut oil instead because I think it complements the flavors of the dish. Aunty Cheryl said they’d catch fresh fish and make stew fish whenever they made coo coo, and it was one of her favorite meals from that time.

Why You’ll Love This Cou Cou Recipe

Quick & Easy: From start to finish, this dish comes together in just 20 minutes with simple, pantry-friendly ingredients.
Versatile: This creamy cornmeal side pairs perfectly with fish stews, steamed fish, or other rich Caribbean dishes.
Traditional Dish: Made with okra and coconut milk, this recipe brings bold flavor and honors its West African and Guyanese roots.

Another view of a single serving of coo coo on a plate.

What is Coo Coo?

Coo coo, also known as cou cou, is a hearty Caribbean dish made from cornmeal and okra, stirred until smooth and thick. It’s closely tied to West African cooking traditions and was adapted by enslaved Africans using the ingredients available to them in the Caribbean.

Traditionally stirred with a wooden cou cou stick, the dish has a firm, sliceable texture similar to polenta. Today, it’s a beloved side dish served with fish, stews, and other savory meals across the region.

Ingredients

The ingredients are simple, but each one plays an important role in the final dish. Seasoning makes all the difference, and just like Aunty Cheryl said, you’ve got to make it your own.

Cornmeal: The base of the recipe. It thickens into a smooth, creamy consistency and gives the dish its structure.
Water: Used to soak the cornmeal before cooking. This helps prevent lumps and makes it easier to whisk into the hot liquid.
Coconut milk: Adds richness and a subtle sweetness. It also helps balance the earthy flavor of the okra.
Okra (ochro): Gives coo coo its signature texture. The natural thickening quality of okra helps the dish hold together.
Onion: Adds a mild, savory flavor that builds the base of the dish.
Garlic: Brings a punch of aromatic flavor. It complements both the coconut milk and the fish this dish is often served with.
Salt: Enhances all the flavors and keeps the dish from tasting flat.
Black pepper: Adds a touch of heat and balances the creaminess of the coconut milk.
Coconut oil: Used for both cooking and greasing the bowl. It adds a light coconut aroma and keeps the cou cou from sticking when molded.

See recipe card for quantities.

How to Make Coo Coo

Soak the Cornmeal

First, I add the cornmeal to a small mixing bowl, then pour in some water and stir it together until it’s fully combined. I let that sit while I prep the rest. (Soaking it like this makes it much easier to mix into the pot without any lumps.)

Cornmeal being poured into a bowl of water to soak.

Whisking cornmeal and water in a small glass bowl.

Fully soaked cornmeal mixture after resting.

Cook the Base

In a large stock pot, I add the coconut milk, sliced okras, chopped onion, garlic, salt, black pepper, and a bit of coconut oil. I give everything a good stir, then place it over medium heat and bring it to a boil. Let it boil for about 5 minutes, just until the okra softens.

Coconut milk, seasonings, and okra simmering in a white pot.

Whisk in the Cornmeal

Before adding the soaked cornmeal, I give it another quick whisk to make sure it’s fully blended. Then, while continuously whisking the pot, I slowly pour the cornmeal mixture into the boiling coconut milk. This step takes about 1 to 2 minutes, and whisking the whole time helps keep it nice and smooth.

Soaked cornmeal being whisked into the pot of hot liquid.

Cornmeal and liquid fully combined and starting to cook.

Stir Until Thick

Once everything is combined, I switch to a wooden spoon and keep stirring. You’ll feel it start to thicken and come together into one mass—keep stirring until the cornmeal is fully cooked and the coo coo starts pulling away from the sides of the pot. This usually takes around 10 minutes.

Stirring the thickened coo coo with a wooden spoon.

Coo coo thickening and forming into a ball in the pot.

Final stir of coo coo in the pot, pulling away from the sides.

Shape and Serve Coo Coo

When it’s ready, I take it off the heat and grease a small bowl with coconut oil (you can use butter if you prefer). I scoop in about ¼ cup of coo coo, press it down to shape it, then flip it onto a plate.

Freshly cooked coo coo pressed into a small glass bowl.

Molded coo coo turned out onto a serving plate.

What to Serve with Coo Coo

Caribbean Fish Stew: A vibrant, tomato‑based stew filled with seasoned fish and fresh vegetables. The rich broth soaks beautifully into the creaminess of the dish so every bite is deeply satisfying.
Steamed Fish: These delicate filets steamed with fresh herbs and vegetables offer a light, flavorful counterpoint to the thickness of your side dish. It’s perfect for a balanced, weeknight meal.
Callaloo: This flavorful Caribbean side balances the richness of the cou cou without competing with its creamy texture. Depending on the island, callaloo might include okra, salted meat, or even crab.

Three plates of coo coo served with a rich, red fish stew.

Storage

If you have leftovers, just let it cool completely, then wrap it tightly or store it in an airtight container in the fridge. It’ll last about 3 to 4 days. To reheat, I usually steam it or warm it gently in the microwave with a splash of water to loosen it up a bit.

Believe it or not, next-day coo coo is perfect for slicing and frying. A little crispy edge takes it to another level!

Recipe Tips

Soak the cornmeal before cooking. This helps prevent lumps and makes it easier to incorporate into the boiling liquid smoothly.
Whisk while pouring the cornmeal. Constant whisking keeps the texture creamy and smooth, especially in those first couple of minutes.
Switch to a wooden spoon once it thickens. A spoon gives you more control as the mixture gets heavy and starts to pull away from the pot.
Grease your mold well. Whether you’re using a small bowl or ramekin, a bit of coconut oil or butter helps the coo coo release cleanly when you flip it.
Serve it warm. Cou cou firms up as it cools, so it’s best enjoyed fresh off the stove while it’s still soft and creamy.

Molded dome of coo coo on a brown-rimmed plate.

Frequently Asked Questions

Why do I need to soak the cornmeal first?

Soaking helps the cornmeal hydrate and makes it easier to mix into the pot without clumping. It also shortens the overall cooking time.

How do I know when the coo coo is done?

It should be thick, smooth, and pulling away from the sides of the pot into a soft ball. When you stir it, the spoon should leave a trail in the mixture, and the raw cornmeal taste should be gone.

Can I leave out the okra?

You can, but it won’t be the same. The okra helps with the texture and gives coo coo that traditional, slightly sticky consistency that sets it apart from plain cornmeal.