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Jamaican Cornmeal Porridge with Coconut Milk

Close-up of creamy jamaican cornmeal porridge with coconut milk topped with ground cinnamon in a white bowl.
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Make creamy, traditional Jamaican cornmeal porridge using coconut milk for a rich breakfast or dessert.

Ingredients

Scale
  • 1 cup fine cornmeal
  • 4 cups water
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cinnamon stick (optional, for simmering)

Instructions

  1. In a medium saucepan, combine the water and the cinnamon stick if using. Bring the water to a simmer over medium heat.
  2. In a separate bowl, whisk the cornmeal with about 1 cup of the coconut milk until you create a smooth, thin slurry. This prevents lumps.
  3. Slowly pour the cornmeal slurry into the simmering water while continuously whisking to keep the mixture smooth.
  4. Reduce the heat to low. Continue to stir constantly for about 5 to 7 minutes until the porridge thickens significantly.
  5. Stir in the remaining coconut milk, sugar, ground cinnamon, ground nutmeg, and salt. Continue to cook, stirring often, for another 5 minutes until the porridge is creamy and cooked through.
  6. Remove the cinnamon stick, if used. Stir in the vanilla extract just before serving.
  7. Serve warm in bowls. You can sprinkle extra cinnamon or nutmeg on top.

Notes

  • For a smoother texture, always mix the cornmeal with cold liquid before adding it to the hot water.
  • If the porridge becomes too thick upon standing, stir in a little hot water or extra coconut milk to reach your desired consistency.
  • Use fine ground cornmeal for the creamiest result, which is typical for this authentic Jamaican recipe.

Nutrition

Find it online: https://dishicious.com/jamaican-cornmeal-porridge-with-coconut-milk/