Inspired to the classic Jamaican dish, this cornmeal porridge is prepared with coconut milk, maple, cinnamon, and passion fruit.
Vegan and sugar-free, this quick breakfast recipe is a filling, hearty meal that bursts with tropical flavours.
Cornmeal is rich in resistant starch, a precious fibre with incredible health benefits.
In a bowl, soak the cornmeal with half of the water for 5 minutes.
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Meanwhile, add coconut milk, the remaining half of water, cinnamon, and cardamom to a saucepan and bring the mix to a boil.
When the milk boils, pour in the soaked cornmeal, and whisk well to break down any lumps. Simmer over low heat for 15-20 minutes always stirring.
Divide the cooked cornmeal among bowls, drizzle with maple syrup, and top with passion fruit, sliced mango, cashew nuts, and dried coconut.
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