Jamaican Plantain Porridge

Enjoying a bowl of plantain porridge topped with fried plantains and toasted coconut.

Creamy, comforting, lightly spiced, and deeply satisfying, it proves that humble ingredients can show up big. If you grew up anywhere near the Caribbean (or just appreciate food with soul), this one’s going to feel like home.

Course Breakfast

Cuisine African, Caribbean

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 404kcal

Author Imma

Ingredients

1-2 green plantains
2 cups (475ml) water, plus more as needed
2-3 cups (475-700ml) coconut milk (drinkable carton variety)
½ cup (127g) evaporated milk (optional)
½ cinnamon stick
½ teaspoon (3g) salt, adjust to taste
1 teaspoon (5ml) vanilla extract
½ teaspoon (1-2g) nutmeg, adjust to taste
½ cup (150g) sweetened condensed milk (or to taste)
optional sweeteners: brown sugar, cane sugar, maple syrup, honey, etc.

Instructions

Start by preparing the green plantains. Cut off both ends of each one. Using a knife, make a shallow slit down the length of the peel, then peel it back with your fingers. Rinse them and clean off any dark spots or rough patches on the flesh. Chop them into small pieces so they blend easily.
Add the chopped plantains to a blender along with 1-1½ cups of water and ½-1 cup of coconut milk. Blend until completely smooth. Take your time here—there should be no chunks.
In a large, heavy-bottomed saucepan, add the remaining water and coconut milk, optional evaporated milk, cinnamon stick, and salt. Bring to a gentle boil over medium heat.
Once it starts boiling, reduce the heat to low. Slowly pour in the blended plantain mixture while stirring constantly with a wooden spoon or whisk. Keep stirring as you pour to prevent sticking or lumps.
Continue cooking on low heat for 10-15 minutes, stirring often, especially along the bottom of the pot. The porridge will gradually thicken as it cooks.
Once thick and smooth, stir in the vanilla extract, nutmeg, and sweetened condensed milk. Taste and adjust the sweetness if needed. If the porridge becomes too thick, loosen it with a splash of water or coconut milk until you reach your desired consistency.
Turn off the heat and remove the cinnamon stick. Serve hot, finished with a light sprinkle of nutmeg on top if desired.

Notes

This porridge is traditionally made with green plantains, not ripe ones. Green plantains give structure and body, not sweetness.
Pour the blended plantain mixture in slowly while constantly stirring to keep the texture smooth.
A heavy-bottomed pot works best to prevent scorching.
The porridge will thicken as it sits; simply reheat with a little water or coconut milk and stir.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition