Coconut Cream Strawberry Polenta


  • 1 cup polenta [corn grits]
  • 1.5 cups water
  • 1.5 cups light canned coconut milk
  • 1 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1/4 tsp salt
  • 1/2 – 3/4 cup unsweetened shredded or flaked coconut
  • 6-8 strawberries, sliced
  1. Preheat your oven to a low broil and spread the coconut on a small baking sheet.
  2. In a medium/large sized pot bring the water and coconut milk to a boil over medium-high, then whisk in the polenta until combined.
  3. Cover and reduce heat to simmer and set your timer to 5 minutes.  Leave the cover on during this time.
  4. Place your baking sheet on the top rack in the oven and leave the oven door cracked.  If your oven only has high-broil, place the sheet on the center rack.
  5. Closely monitor the coconut and turn once when it starts to brown.  This should take 2-4 minutes.  Remove when golden brown and set aside.  It will burn very quickly.
  6. Remove lid from the pot and whisk in the coconut oil, maple syrup, and salt.  If the mixture has become too thick, thin it out with a little more coconut milk or water.  If it’s too thin continue to whisk until it thickens.
  7. Place in bowls, top with strawberries and toasted coconut, and drizzle chilled coconut milk overtop.

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