Creamy Cornmeal Porridge with Coconut Milk: A Caribbean Comfort Breakfast

Ingredients & Easy Add-Ons

You’ll Need:

• Cornmeal (100g, about 2/3 cup):
  Use fine or medium grind for the creamiest texture.

• Water (500ml, about 2 cups):
  For cooking the cornmeal.

• Coconut milk (100ml, about 1/3 cup + 1 tbsp):
  Canned or carton, full-fat for richest flavor.

• Sugar (2 tbsp):
  White, brown, or coconut sugar—all work.

• Salt (1 tsp):
  Brings out sweetness and makes flavors pop.

Optional Flavor and Topping Ideas

• Cinnamon or nutmeg: Add a pinch for classic Caribbean flavor.

• Vanilla extract: A few drops for extra aroma.

• Fresh fruit: Sliced bananas, mango, or berries.

• Raisins or dried coconut: Stir in during the last few minutes.

• Nuts or seeds: Sprinkle for crunch.

• Drizzle of honey or maple syrup: For extra sweetness.

Nutrition Facts (Per Serving, 2 servings/recipe)

• Calories: ~240 kcal

• Protein: 4g

• Carbohydrates: 41g

• Fat: 8g

• Fiber: 2g

• Sodium: ~540mg

• Rich in: Complex carbs, healthy fats, iron, B vitamins

(Values vary with toppings.)

Step-by-Step Instructions: Creamy Coconut Cornmeal Porridge

1. Boil the Water

• Pour 500ml (2 cups) of water into a medium saucepan.

• Bring to a gentle boil over high heat.

2. Whisk in Cornmeal

• Gradually sprinkle the 100g cornmeal into the boiling water, stirring constantly with a whisk or wooden spoon to prevent lumps.

• Reduce heat to low and continue to stir gently.

3. Cook Until Thickened

• Stir the porridge frequently for about 15 minutes, scraping the bottom and sides of the pot, until thickened and the cornmeal is tender.

• (If it gets too thick before the corn is fully cooked, add a splash more water.)

4. Add Coconut Milk and Seasonings

• Stir in 100ml coconut milk, 2 tbsp sugar, and 1 tsp salt.

• Add any optional cinnamon, nutmeg, or vanilla, if using.

• Simmer for another 2–3 minutes until warm, creamy, and well-blended.

5. Serve Warm

• Spoon into bowls and enjoy immediately.

• Top with your favorite fruits, nuts, a sprinkle of spice, or an extra swirl of coconut milk for extra decadence.

Tips & Tricks for Perfect Cornmeal Porridge

• Prevent lumps: Always pour cornmeal in slowly, stirring the whole time.

• Use medium or low heat: This prevents burning and helps the porridge cook evenly.

• Adjust sweetness: Add more or less sugar to taste, or swap for honey or condensed milk.

• Make it extra creamy: Use half water, half coconut milk for a richer bowl.

• Leftovers: Keep in the fridge and reheat gently with a splash more liquid.

Creative Serving Ideas

• With sliced banana and toasted coconut: Pure tropical flavor.

• With raisins and cinnamon: Classic comfort, Jamaican-style.

• With peanut butter swirl: For sweetness and extra protein.

• Layer with fruit compote or jam: For breakfast that tastes like dessert.

• Chilled as a snack: Cool leftovers for a summertime treat.

Frequently Asked Questions (FAQ)

Q: Can I use other grains instead of cornmeal?
A: Yes! Try cream of wheat, rolled oats, or millet for different textures.

Q: Is this recipe vegan?
A: Yes—just use plant-based sugar or syrup.

Q: Can I use quick-cooking cornmeal/polenta?
A: Absolutely! Reduce cook time according to package directions.

Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a pot with a little extra coconut milk or water to loosen.

Q: Is this gluten-free?
A: Yes—as long as your cornmeal is pure (check for “gluten-free” label if sensitive).