Cornmeal porridge with coconut milk is one of my favourites because the flavour from the coconut milk makes the porridge taste better.
If you can’t have coconut milk, try cornmeal porridge without.
Cornmeal porridge is the most popular porridge in Jamaica. As a child I grew up eating cornmeal porridge at least twice a week.
The porridge is very filling and my family thinks its the healthiest porridge.
Related: Delicious Banana Porridge,
Jamaican Peanut Porridge,
Cornmeal porridge is full of nutritional benefits including be high in fibre, iron and enough carbohydrate to get you through the day.
The coconut milk in the porridge have little to no saturated fat.
How To Make Cornmeal Porridge With Coconut Milk
- Prepare two cups of fresh coconut milk. You can use canned coconut milk but taste won’t be as good.
- Start by mixing the cornmeal with enough cold water in a kitchen bowl. The water much must be cold and the you have to mix the cornmeal before adding it to the pot.
- Add the coconut milk in a saucepan, along with a pinch of salt and two cinnamon leaves or cinnamon stick. I use cinnamon leaves but the powder is just as good. Put to boil on medium heat.
- Pour the cornmeal mixture into the pot with the boiling coconut milk. Make sure to stir continuously to prevent lumps forming. You may also have to add a bit more water as the porridge thicken.
- Turn the heat to low, cover the pot and let it cook for about 20 minutes.
- Add add vanilla extract, nutmeg, cinnamon powder if you did not use cinnamon leaves or stick. Sweeten with condensed milk.
If you want to be very Jamaican, have your cornmeal porridge with crackers or hard-dough bread. My preference is with crackers you may like it to.
Enjoy the recipes below.
Jamaican Cornmeal Porridge With Coconut Milk
- ½ Cup (79.5 g) Fine yellow cornmeal
- 1 ½ Cup (354.88 ml) Coconut milk
- ¼ tsp salt
- ½ tsp Vanilla Extract
- ½ tsp Rose water (optional)
- ¼ tsp Fresh grated nutmeg
- ⅛ tsp Cinnamon powder or cinnamon stick
- ½ Cup (118.29 ml) Condensed milk or sweeten to your taste
- Add the cornmeal to a kitchen bowl with a cup and a half of water. Whisk to make a smooth watery mixture, make sure there are no lumps. Set aside.
- Add the coconut milk (cinnamon stick/leaves if you are using it) and the salt to a saucepan on medium heat and bring to a boil.
- Pour the cornmeal mixture into the boiling milk and keep whisking to prevent the combination from becoming lumpy. Keep whisking as the porridge starts to thicken. (If the porridge is too think for your liken, add more water a little at a time whilst whisking)
- Turn the heat to low, cover the pot and let the porridge cook for about 10 minutes.
- Add the rest of the ingredients and cook for another 5 minutes.
- Serve immediately. Let the porridge cool in a bowl and not in the pot.
- This ingredient makes a thick cornmeal porridge, as I know some people like their thick. If you like your porridge runnier, you can add another half cup of coconut milk, water and/or condensed milk.
- If you don’t like using condensed milk, you can sweeten it with sugar or honey.
- If you use cinnamon sticks/leaves, you don’t have to use cinnamon powder.