Blueberry Breakfast Polenta With Toasted Coconut

Name: Blueberry Breakfast Polenta With Toasted Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flaked coconut, toasted; 4 cups coconut milk, and a little extra for serving I use Silk Original Coconut Milk; 1 cup dry polenta; 1 cup sweet corn; ½ teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon cardamom; ⅛ teaspoon ground cloves; ¼ teaspoon vanilla extract; 2 tablespoons maple syrup; 1 cup blueberries, I used wild frozen

Servings: persons

1 cup flaked coconut, toasted
4 cups coconut milk, and a little extra for serving I use Silk Original Coconut Milk
1 cup dry polenta
1 cup sweet corn
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon cardamom
⅛ teaspoon ground cloves
¼ teaspoon vanilla extract
2 tablespoons maple syrup
1 cup blueberries, I used wild frozen

1
To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
2
In a medium saucepan bring 3 1/2 cups of coconut milk to a boil.
3
Add the dry polenta and whisk continually for about 5 minutes, until its very thick.
4
Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels.
5
Whisk well to combine and then remove from heat.
6
Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
7
Garnish each bowl with a quarter of the coconut chips and the blueberries.
8
Pour however much milk youd like over the polenta and serve warm.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flaked coconut, toasted, 4 cups coconut milk, and a little extra for serving I use Silk Original Coconut Milk, 1 cup dry polenta, 1 cup sweet corn, and more.

Yes, Blueberry Breakfast Polenta With Toasted Coconut falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!