Add the okro, scallions, sweet peppers, 1 tsp salt, black pepper and non-dairy milk to a pot.
Boil to a boil, then lower the heat, cover and simmer for 15 minutes.
Turn the heat off, then pour the cornmeal to the mixture in the pot, constantly stirring to melt the clumps.
Continue to stir until you have a smooth thick mixture.
Pour the cou-cou to a bowl (a pyrex dish) and set aside to let cool and firm up.