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Cornmeal porridge is a fairly common breakfast food in the Guyana and the Caribbean.  It makes a great breakfast because it’s filling and will keep you going until your next meal.  Usually it is made with milk and sometimes condensed milk but my husband has been requesting vegan meals lately so I decided to make a vegan version for him.  He’s used to having it with lots of sweetened condensed milk which makes it super rich and oh so good but I swapped it out with coconut cream to add richness and brown sugar for sweetness.   He absolutely loves the flavor that the coconut milk adds and doesn’t miss the classic version!  Cinnamon, nutmeg and vanilla add warmth and depth to the flavor and takes it over the top.