Jamaican Coconut Milk Porridge Recipe (Refined Sugar-free)

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This Creamy Jamaican Coconut Milk Porridge will become your favorite breakfast! Coconut Milk and Sweetened Condensed Coconut Milk make this Jamaican Porridge so rich and creamy! An easy recipe perfect for meal prepping.

Jamaican cuisine is mostly known for its delicious Jerk Chicken, callaloo and coconut rice but did you know that porridge is another staple in many Caribbean homes?

There are versions of Jamaican porridge that are made with cornmeal while others are using oats! As you can imagine, the Jamaican version of the breakfast staple food is anything but bland! Jamaican oats porridge is always creamy and always amply spiced with cinnamon, nutmeg, vanilla and sometimes rosewater or bay leaves. Food for the soul.

I have made this Jamaican Coconut Milk Porridge recipe so many times already because it is is MAGIC. Magic as in it even converts porridge haters like my dear husband.

How to make Jamaican Coconut Milk Porridge: 

The secret to the creaminess of this coconut porridge? The divine combination of regular milk, coconut milk, sweetened condensed coconut milk (refined sugar-free). Oh yes, these Jamaican porridge oats are a real tropical breakfast treat.

But the magic lies not only in the liquid ingredients. We also add some delicious fall flavors that will take this creamy Jamaican coconut porridge to the next level.  

Cinnamon, vanilla, a good grating of nutmeg along with some rosewater. Together all these additions create a unique and round taste that will make you want to have Jamaican porridge for breakfast, lunch and dinner. ADDICTIVE, that’s what this is.

As I had just bought a whole bunch of delicious bosc pears at the farmer’s market, I decided to cut them into slices and bake them in the oven with some vanilla, honey and lemon juice. I simply placed them in a casserole dish and then drizzled them with a mix of honey, lemon juice and real bourbon vanilla paste.

Into the 370F hot oven for 15 minutes and done. Drizzle them with some more honey or maple syrup once they come out of the oven.

Check your pantry! You probably don’t even have to buy any extra ingredients to make Jamaican coconut milk porridge! You will become obsessed with the creamy slightly chewy texture and the gorgeous floral and nutty taste of this coconut milk porridge! Trust me!

Seriously, if you like oatmeal for breakfast you will LOVE this tropical Jamaican porridge with coconut milk!

It has become my favourite breakfast and even my pancake-addicted husband loves them! Try the Coconut Porridge yourself and be prepared to fall in love!

Tips for making Jamaican Coconut Milk Porridge: 

• For this recipe, I use sweetened coconut condensed milk which I make myself using this recipe.
• Careful when adding the rosewater! Add it slowly tasting your coconut porridge after every addition. None of the added flavors should stand in the foreground and they should not overpower the mild coconut aroma.
• You can use evaporated milk instead of sweetened condensed milk.
• Want to meal prep? Make a double batch and you will have a delicious breakfast for the whole week! 

For more delicious oatmeal recipes, check out my Vegan Cinnamon Hazelnut Overnight Oats and my Pistachio Overnight Oats! 

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★ Did you make and love this Jamaican coconut milk porridge recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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Jamaican Coconut Milk Porridge

This Creamy Jamaican Coconut Milk Porridge will become your favorite breakfast! Coconut Milk and Sweetened Condensed Coconut Milk make this Jamaican Porridge so rich and creamy! An easy recipe perfect for meal prepping.

Course Breakfast, brunch

Cuisine Jamaican

Keyword coconut milk porridge, Jamaican porridge recipe, porridge with coconut milk

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 portions

Calories 400 kcal

Author Kiki Johnson

Ingredients

• 250 ml milk or almond milk
• 1 can coconut milk
• 100 ml sweetened condensed milk or homemade coconut condensed milk as a vegan substitute
• 1 good grating of nutmeg
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 120 g porridge oats
• 1 pinch salt
• rosewater to taste I always add about 1/4 tsp
• sweetened coconut to decorate

Instructions

1. Mix all the kinds of milk in a pot and add 400 ml of water. Add the nutmeg, vanilla and cinnamon and bring to a boil. Let simmer with the lid on for about 5 minutes.

2. Add the salt and the oats, stir and bring the oats to a quick boil. Reduce temperature and let simmer until thick. Stir in the rosewater and taste.
3. Serve the porridge topped with some shredded coconut or some maple syrup and enjoy.

Recipe Notes

• For this recipe, I use sweetened coconut condensed milk which I make myself using this recipe.
• Careful when adding the rosewater! Add it slowly tasting your coconut porridge after every addition. None of the added flavors should stand in the foreground and they should not overpower the mild coconut aroma.
• You can use evaporated milk instead of sweetened condensed milk.
• Want to meal prep? Make a double batch and you will have a delicious breakfast for the whole week!