Preheat the oven to 275 degrees.
In a large heavy-bottom saucepan, put in the milk, molasses, coconut oil, ginger, cinnamon, salt, and cornmeal
Bring the ingredients to a boil; remove the pot from the heat and let sit for 5 minutes, stirring a couple of times.
Pour the mixture into an 8-inch square baking dish, and bake for 2 to 2 1/2 hours until pudding is firm but still wiggles slightly in the center when gently shaken.
Let it cool for 30 to 60 minutes; serve the Indian pudding warm or at room temperature, with vegan coconut cream (which is what I put as you see in the photo), if desired. I often use coconut yogurt or if I am being really fancy I get some vegan ice cream.