Coconut-Crusted Polenta Cakes With Triple Berry Sau

Name: Coconut-Crusted Polenta Cakes With Triple Berry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sweetened flaked coconut; 3 3/4 cups milk; 1 1/2 cups uncooked stone-ground white polenta; 1/2 teaspoon salt; 3/4 cup sugar; 1 tablespoon butter; 2 teaspoons vanilla extract; 1 1/2 teaspoons grated lemon rind; 2 large eggs, lightly beaten; Butter-flavored cooking spray; 1/2 cup sweetened flaked coconut

Servings: persons

1
Prepare
2
, and chill.
3
While sauce is chilling, preheat oven to 350u00b0. Toast 2/3 cup coconut in a shallow pan at 350u00b0 for 5 to 7 minutes, stirring after 3 minutes; set aside.
4
Heat milk in a heavy saucepan over medium heat until milk almost comes to a boil. (Watch closely, as the milk mixture can boil out of the pan quickly.) Gradually whisk in polenta and salt. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes, or until very thick. Remove from heat, and stir in sugar, butter, vanilla, lemon rind, and 2/3 cup toasted coconut; stir in eggs. Divide polenta mixture among 8 (6- to 8-ounce) ramekins coated with cooking spray. Sprinkle each with 1 tablespoon coconut.
5
Place ramekins on a baking sheet, and bake at 350u00b0 for 20 to 23 minutes or until set. Serve warm or at room temperature. Polenta cakes may be removed from ramekins to serve, if desired. To remove cakes, run a knife around inside edge of ramekin to release polenta cake. Place polenta cakes, coconut side up, on dessert dishes; serve with
6
.

390

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2/3 cup sweetened flaked coconut, 3 3/4 cups milk, 1 1/2 cups uncooked stone-ground white polenta, 1/2 teaspoon salt, and more.

Yes, Coconut-Crusted Polenta Cakes With Triple Berry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut-Crusted Polenta Cakes With Triple Berry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions