This Jamaican Cornmeal Porridge Bowl is a twist on the very popular traditional cornmeal porridge in Jamaica. Creamy and delicious, with the perfect blend of sweetness and spice. This recipe is vegan, gluten-free and tastes amazing!
Cornmeal porridge is the most popular breakfast cereal that is served in Jamaica, it is commonly given to children as their first cereal and it is believed to be an important source of nourishment in Jamaica.
Let me make it clear, I am Jamaican by birth and I grew up in Jamaica and migrated to England when I was 19 and later to USA where I now reside in Florida with my husband Devon, 2 children Daevyd, Devannah and dog Macho.
I grew up making cornmeal porridge the traditional non-vegan way until I became vegan 21 years ago. So this recipe is authentic Vegan Jamaican Cornmeal Porridge.
My Caramelized Banana Oatmeal Porridge is also another variation of tradition Jamaican green banana porridge.
My mom made it on a regular basis, she cooked fine cornmeal with milk, and sweetened it with sugar and condensed milk. She added cinnamon, nutmeg, and vanilla. Well for this recipe, I used almond milk and coconut milk instead and I sweetened it with pure cane sugar (sweeten according to taste).
I have also sweetened it with maple syrup and coconut sugar. Coconut sugar will make your porridge dark brown and doesn’t look as pretty as the photos here. I prefer to use maple syrup or coconut sugar but I wanted to present a more traditional looking cornmeal porridge.
Traditionally we would just have the cornmeal porridge with crackers, bread, and butter but I wanted to make a more nutritious bowl, so I added fruits and toasted coconut flakes. So pretty and comforting!
Come on and think outside the box, why not add some delicious tropical fruits on top of your bowl of cornmeal porridge? Substitute with your favorite fruits, this is only a recipe idea!
Also, try my Instant Pot Cornmeal Porridge recipe.
How To Make Jamaican Cornmeal Porridge Bowl
When making this porridge, you want to use fine cornmeal for a creamy smooth texture. I have used Bob’s Red Mill gluten-free corn flour and loved the results. To make the porridge, I mix cornmeal in water until lumps disappear. I then bring almond milk and coconut milk to boil. I whisked the cornmeal mixture into the boiling milk. For this step, you have to be constantly mixing.
I lower heat and allow the cornmeal to fully cook. Depending on the consistency you like, you may have to add extra water a little at a time while stirring. I like mine thick so I didn’t need to add extra water.
After cooking, I stir in sweetener and spices. I included the traditional spices used in Jamaica, you can substitute with a combination of cardamom and coriander or just omit and it will taste just as good. I then divide porridge into two bowls and top with banana, mango, passion fruit, and toasted coconut flakes. You can substitute with fruits of your choice.
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- 221 kcal / 924 kJ
- 4 g
- 3 g
- 42 g
- 5 min
- 15 min
- Ready in:
- 20 min
- Mix cornmeal in a medium bowl with water until smooth.
- Bring almond milk, coconut milk and salt to bowl in a pot on medium-high heat.
- Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.
- Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.
- Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stirring occasionally.
- Divide cornmeal porridge into two bowls, top with fruits and toasted coconut flakes. Serve immediately!
When you try this recipe, let me know how you like it in the comment box below and I would love to connect you on: Join me in my facebook group!