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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Categories
Nutrition
- Energy:
- 221 kcal / 924 kJ
- Fat:
- 4 g
- Protein:
- 3 g
- Carbs:
- 42 g
Cooking Time
- Preparation:
- 5 min
- Cooking:
- 15 min
- Ready in:
- 20 min
Ingredients
- 1 cup cornmeal (fine)
- 1 cup water
- 2 cups almond milk
- 1 cup coconut milk
- 1/3-1/2 cup pure cane sugar, or maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Banana slices
- Mango slices
- Passion fruit
- Toasted coconut flakes
Instructions
- 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!
Notes
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!
Oh yum! I’m loving the combination of flavors and textures. And it’s so PRETTY!
I’ve never had cornmeal porridge before but this looks absolutely gorgeous! I wish I could just grab some out of the screen :) Love the use of passionfruit in the porridge.
I have a big packet of cornmeal sitting in the pantry, but I would never have thought to use it for cereal!! I will have to give this a try!! We are always looking for something different for breakfast, and I know this would go down well with the addition of the fruit. Yum!
I can’t resist toasted coconut flakes! The porridge looks delicious and healthy! Recipe saved!
We have millet porridge in India, never thought of cornmeal porridge, but if you make this porridge for me I will be happy as it delicious with passion fruit, coconut, mango and toasted coconut.
I’ve never heard of cornmeal porridge, but it sounds like something I should get familiar with! I am definitely going to try this!
I am glad you added some fruits and coconut flakes as that would bring this already yummy porridge over the top! Best way to begin the day!
All that fresh fruit looks amazing – I wish we were able to get delicious fresh tropical fruit around here! I would love a big bowl of this to start my morning everyday.
This looks absolutely nosh-worthy! I like how you have taken a traditional Jamaican breakfast staple and made it into something new, yet with traditional ties to the past. As far as I cam concerned there are no rules when it comes to food creation. And really, that is how food evolves, right? If there isn’t freedom in the kitchen then that’s no fun. Keep doing what you’re doing and I will keep checking you out! Thank you!
Cornmeal porridge is so filling and this bowl looks awesome with the mangoes and other fruits. I love how creamy the porridge is. My kids love it when it is extra creamy and the flavor of almond milk and coconut milk sounds delicious.
This bowl is perfect for breakfast and a delicious afternoon snack! I’m loving the colors, flavors and I’m so intrigued because I never thought to use cornmeal in a porridge bowl before but it’s just genius!
I make semolina porridge sometime for dinner instead of breakfast. Love how you layered the fruit – so healthy and so pretty. Love creamy stuff..!
This looks like a very hearty breakfast – meaning, there’s a lot of food! But, it looks and sounds delicious. I have a question though – we like to host brunches often. Could I make this in advance and serve it cold or at room temperature? Could it be stirred together and served as a side dish at brunch?
Byron thank you it is very hearty but you can always control the portion size. This is a very good question, I personally don’t enjoy it as much at room temperature because the texture changes and instead of being creamy and smooth it turns firmer, similar to cold oats porridge. I sometimes make it ahead, so what I normally do is add extra milk and reheat stirring with a whisk to remove any lumps and it is excellent that way. Please let me know how it turns out.
Would love to try this cornmeal porridge. Yours looks so colourful and appetising. :)
Such a pretty dish! I’ve never had cornmeal porridge before, but I love your addition here of coconut flakes and fresh fruit!
Whoa, looks and sounds incredible! Never had Jamaican Cornmeal Porridge before, but excited to try something new. Saving for later and excited to try this recipe!
Closest I’ve had to something like this is grits which is nothing like it! Sounds tasty!
I’ve never had cornmeal porridge but this is something I would love to try. I think the mango and coconut topping would be perfect as well to compliment the flavor. Putting this on my to try list!
Totally love cornmeal, but have never eaten it for breakfast. Love the smooth consistency here. Looks so tropical….I am going to have to try this.
Thank you Gloria, please enjoy!
A nice twist to my favorite porridge! Have had this porridge since I was a bwoy in Kingston! Michelle, didn’t see when vanilla was added. I’ll be trying your other recipes.
Thank you Paul, those are some nice memories especially eating it before going to school and listening to RJR, lol. Thank you I edited the instructions. One Love!
not knocking the traditional cornmeal porridge bc it sustained us growing up but this ‘twist’ is not only appetizing & delicious it is downright healthier .. thank you for stepping outside the ‘traditional ‘ box..
Thank you Yesiam, I agree with you. We ate the cornmeal porridge, enjoyed it and we were healthy and strong. We had an abundance of fruits growing wild around us so naturally we ate fruits without thinking. The younger generation might not get this opportunity we had because society has changed so we might need to add the fruits on top of the cornmeal porridge. Just saying!
Cornmeal porridge is my favorite. I talked about it all the time to others and your recipe is perfect, just the way it should be done. I also love your creativity of adding the fruits. It keeps the traditional taste, yet add more flavor and nutrients…great idea…I will definitely try the new additions with mine.
Thank you Erica, appreciate your support. You inspire me!
This receipe looks ok but you gone over the top from the original. I understand we evolve but u have strayed too far. Next time try staying a little closer to time our Jamaican receipe. Weldone to u. I am a really old Jamaican , just advise keep close to the original , u will do well.
I appreciate your comment Mary and thank you for visiting my page and supporting me. I can’t be held in a box, just not my personality especially if you got to know me. Please come again and check out my Jerk Cauliflower recipe, Jamaican Vegan Rundown, Jamaican Stew Peas with Dumpling and try them first and then let me know how you feel after. You might just not see traditionalJamaican foods the same way again!
I’m yardie too! Love the decor of fruits, and will use this idea as well on my next cooking. FYI you can also add powdered flax or chia seeds.
Thank you.
Thank you Sonia for your support, I also add ground flaxseeds, chia, or hemp seeds to mine.
Ya mon!!. That looks so delicious. Being a true “yardie”, I make cornmeal porridge all the time sometimes for dinner. My son loves it with any kind of crackers. Would love a recipe for cornmeal pudding… the one with the creamy buttery top.
Thank you Jay-Jay, me soon put out one straight from out of Hopewell, Hanover. Just like how my mom and grandmother made it!!
This looks so yummy and so attractive. All I wish to do is to dig in.
Thank you Aish.
I’ve never tried this combination but I simply must! I love that it’s also gluten free and vegan!
Awesome thank you!
Love this nutritious breakfast. I love just about everything made with cornmeal, so I know this will be one to add to my list.
Is there a way to print this recipe? I looked everywhere on this page for a print option. That would ensure accuracy and access (for me).
Thanks very much! Nice departure from empty calories from processed cereal or toast.
Thanks a lot Louise, I will talk to my web designer about the print function. I usually just hit ‘Command P’ on my Mac or Control P on a PC and that usually works.
Email it to yourself, then print ?
The Print button is up and working. It is just below the recipe title.
Wow! Now there’s a breakfast bowl that will last my stomach’s wants until lunch! Lovely.
Thank you!
This looks amazing. You don’t see much Jamaican food around . Love the addition of the toasted coconut and mango
Corn meal porridge by it self is very filling we never add chesse and all those other stuff any way we break up bread or Jamaica crackers in it or just have it by it self….lets keep one of our favorite breakfast the way it should be…
Thanks
Veleita by the way, that’s not cheese on top. it is mango chunks, banana slices and passion fruit (Check out the recipe). Yeah, cornmeal porridge is great alone but the modern Jamaican in me wants to do something more creative and ‘tun mi han and mek fashion’. Hope you get to try it, lol
Girl you so funny!
Yes! Tun yuh han please! I appreciate these recipes.
Exactly….! What they always trying to remix something. ?Lawd know whoever it was.. Na Yardy. Period.
It’s not because yuh a Jamaican yuh affi gwaan suh backwards! If you look at the author’s “about” page you’ll see that she grew up in Jamaica. A dats why unuh fi stick to Facebook wid unuh caah read self.
Agreed this is not Jamaican. Straight corneal porridge maybe some bread or crackers but mango in porridge very unappetizing. Cornmealby it self is very filling the fillers on the side are unnecessary. If you need all that flavour add some coconut milk save dem fixing deh fi a parfait.
Maple syrup and almond milk has no place in Jamaican cooking. We never use ether one locally. Also can’t have cornmeal porridge without condense milk, it is just not the same.
Its called Healthier Steps for a reason! Using plant based products instead of animal products improves the nutritional content of the meal. If you want regular traditional Jamaican food than try a different website. Love