Jamaican Cornmeal Porridge With Coconut Milk

Learn how to make this traditional Jamaican breakfast. Cornmeal porridge is quick and easy and will fill you up until lunchtime.

Course Breakfast

Cuisine Jamaican

Keyword breakfast, Jamaican Cornmeal porridge with coconut milk

Prep Time 5

Cook Time 15

Servings Serving

Calories 561kcal

Author Lesa

½ cup Fine yellow cornmeal
2 cups Coconut milk See notes
1 pinch salt
½ tsp Vanilla extract
½ tsp Rose water
¼ tsp Grated nutmeg
1 Sweeten to your liking. You can use whatever sweetener you prefer. leaf See notes
¼ cup Brown sugar See notes
Water

Add the cornmeal to a kitchen bowl with a cup of water. Whisk until smooth and watery, making sure there are no lumps. Set aside.
Add the coconut milk, cinnamon, and salt to a saucepan over medium heat, and bring to a boil.
Pour the cornmeal mixture into the boiling coconut milk, whisking continuously to prevent lumps. Keep whisking as the porridge thickens. (If the porridge is too thick for your liking, add more coconut milk a little at a time whilst whisking)
Add the remaining ingredients, turn the heat to medium-low, cover the pot and let the porridge cook for about 15 minutes.
Sweeten to taste with the sugar and serve.

Coconut milk: You can use coconut powder mix, but I wouldn't recommend it.
Cinnamon: Ground cinnamon or stick is also and option. If you are using ground cinnamon add when you add the nutmeg.
Sugar: Sweeten to your liking. You can use whatever sweetener you prefer.