• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
That Girl Cooks Healthy
  • Home
  • About Me
    • Privacy Policy
    • Contact
    • FAQ/Disclaimer
    • Work With Me
  • Recipe Index
  • Health guidance
    • My Caribbean
  • My E-book
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipes
  • Health guidance
  • My E-book
  • ×

    BLANK » Recipe Index » Caribbean Dishes

    Jamaican Cornmeal Porridge (Vegan + Gluten Free)

    Last Updated January 10, 2023. Published March 11, 2020 By Charla 28 Comments

    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix
    Jump to Recipe Print Recipe
    Kick start the day with a huge bowl of Jamaican cornmeal porridge
    Quick and easy Jamaican cornmeal porridge is served for breakfast

    A delicious vegan twist on one of the most popular porridge recipes from the reggae island of Jamaica. Also known as cog or pap. Start your day with a wonderful bowl of goodness that is guaranteed to keep hunger at bay.

    This post also contains affiliate links please read my disclosure here

    Quick and easy Jamaican cornmeal porridge is served for breakfast

    porridge in a blue bowl with cinnamon stick
    I have another Caribbean recipe to share with you guys and this one is called Jamaican cornmeal porridge.

    I'm really pleased with how this island breakfast is naturally gluten free. It took me some time to finally perfect a vegan version of it.

    To the point where I now have some of my family members who prefer this version instead of the conventional one.

    The Definition

    Cornmeal porridge (aka cog or pap/pop) is a dietary staple for Jamaicans and many Caribbean islands.

    The porridge is made from cornmeal, milk, cinnamon, nutmeg, vanilla, water and condensed milk to serve as a sweetener.

    I have another version of this porridge that contains hominy. I promise you will love this version it's Cornmeal Porridge with Hominy Corn.

    It is  delicious, creamy, warming and very very filling.

    If you are new to my website and want to learn more about my holistic Caribbean approach, please don't forget to check out my post entitled Caribbean Foodie 101

    Porridge with cinnamon stick close up

    The Veganized version

    The conventional version of this porridge is NOT dairy free or vegan friendly. This was the method that I grew up on.

    One thing I've learnt during my cornmeal crusade is the importance of condensed milk, especially for the vegan style. My previous attempts were made with solely coconut milk and coconut palm sugar.

    Granted the results were okay, but underwhelming which left me disheartened. There was that edge along with that sweet creamy taste that was missing.

    Thankfully I was able to identify the missing piece to the puzzle - condensed milk and rescued my would be "failed" recipe attempt.

    Just when I was about to give up I brought some coconut milk to make my vegan condensed milk and voila !!

    Ingredients you will need

    • Cornmeal: You can use any texture of cornmeal for this recipe - fine, medium or coarse grain.
    • Coconut milk: I like to use full fat milk for because it yields any unbelievable creamy texture.
    • Coconut condensed milk: Again if you want super creamy and sweet porridge then I highly recommend using this stuff.
    • Cinnamon: I tend to use ground cinnamon because it's very accessible but some people use cinnamon sticks/leaves
    • Nutmeg: As per traditional I use fresh nutmeg that has been grated. Ground works fine, I like to follow what the women of my family did.
    • Water: This is used to make a paste with the cornmeal
    • Vanilla & Pink Salt: Used purely to enhance the flavour

    How to Cook Cornmeal Porridge

    • Mix the cornmeal with water and set aside.

    steps 1-2 mixing cornmeal into the milk

    • Pour the 3 cups of coconut milk into a sauce pan and simmer for 2-3 minutes on medium heat (picture 1).
    • Once the milk starts to heat up, add the cornmeal mixture to the pot. Do this slowly and make sure to turn consistency to omit lumps - continue to stir until all the watery cornmeal has gone (picture 2).

    steps 3-4 adding condensed milk to the cornmeal

    • Continue to whisk/stir until the porridge begins to form and starts to thicken.
    • Reduce the flame to low, cover the pot and simmer for 15-20 minutes (simmer for atleast 30 minutes if you are using the coarse grain), stirring the porridge occasionally.
    • Add the spices, pink salt, vanilla and condensed milk (to taste) (picture 3 & 4).
    • Serve accordingly.

    Frequently Asked Questions

    What Should The Thickness of The Porridge Be?

    Cornmeal porridge is somewhere in the middle in terms of texture. It certainly shouldn't be too thin/watery nor should it be so thick that you can literally cut it with a knife.

    It all depends on how much cornmeal/liquid ratio is used to make the porridge.

    For example if you're making a recipe that calls for ½ of cup of cornmeal, you'll want to make sure that you have three times the amount of liquid (3 cups approx) to compensate for the expansion of the porridge as it boils.

    Also as the porridge cools it tends to get thicker too.

    It's so much easier to control and correct porridge that is too thick (as you can add more liquid) than it is to rectify porridge that is too thin.

    Trying to salvage porridge that is too thin can increase the chances of it becoming lumpy from having to add more cornmeal.

    Is It Normal For The Porridge To Become Thick As It Cools Down?

    Yes, this is definitely normal!! Just use a splash of milk/water and stir to loosen things up!

    Where Can I buy Organic/Non GMO Cornmeal?

    Since corn/cornmeal is on the GMO hit list it makes consumption quite controversial. The good news is there are organic and non-gmo versions which can be easily purchased mainly online from Amazon.

    Here are a few options;

    • Non GMO Organic Cornmeal (Fine)
      Bob's Red Mill Organic Medium Grind Cornmeal


    Organic and non GMO cornmeal is expensive but I try my best to buy this where possible.

    However, if you're primary concerns are only to veganise the recipe then this section doesn't apply and you can buy your cornmeal from most local supermarkets.

    There are different textures of cornmeal widely available ranging from super fine to course.

    Do I Have To Use Coconut Milk?

    In short the answer is no. I know many people aren't fans of coconut milk so an alternative plant based milk can be used to achieve the same results.

    Other options Include;

    • Almond milk
    • Cashew Milk
    • Brazil Nut Milk

    Also, a few people want to know how to make cornmeal porridge without milk.

    This can be done by using leaving out the use of milk and using water only. By doing this will alter the taste drastically though.

    Notes and Tips

    •  Mix the cornmeal mixture as you're adding it to the saucepan to avoid lumps.
    • Use the superfine cornmeal for a creamy/smooth texture.
    • Allow the cornmeal to cook for at least 15 minutes to yield optimal taste (the long the better).
    • Use low fat or fat free plant based milk if you're seeking a low fat option.
    • The cornmeal will naturally thicken as it cools however if it seems too thick during cooking simply add ¼ cup at a time of water, if needed.
    • Coarse cornmeal takes a lot longer to boil roughly 30 minutes until the texture is smooth and not grainy.

    Pouring condensed milk into the porridge

    Other Caribbean Breakfast/Porridge Recipes You May Like

    • Yellow Plantain Porridge
    • Sago Porridge
    • Roasted Almond Porridge
    • Jamaican Oats Porridge
    • Hominy Corn Porridge
    • Jamaican Rice Porridge
    • Green Banana Porridge
    • Jamaican Peanut Porridge

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Close up of the porridge

    Jamaican Cornmeal Porridge

    Delicious breakfast bowl this guaranteed to keep you content and energized
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Jamaican
    Prep Time: 2 minutes
    Cook Time: 18 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 412kcal
    Author: Charla

    Ingredients

    • ½ cup of organic cornmeal coarse or fine, preferably non GMO, see notes
    • 1 cup of water
    • 3 cups of coconut milk
    • ½ teaspoon of cinnamon ground
    • ½ teaspoon of nutmeg fresh or ground
    • ⅛ teaspoon of himalayan pink salt
    • ¼ teaspoon of vanilla extract or 1tsp of vanilla powder
    • coconut condensed milk sweetened to taste, see link in recipe post

    Instructions

    • Mix the cornmeal with water and set aside.
    • Pour the 3 cups of coconut milk into a sauce pan and simmer for 2-3 minutes on medium heat.
    • Once the milk starts to heat up, add the cornmeal mixture to the pot. Do this slowly and make sure to whisk/stir consistency to omit lumps - continue to stir until all the watery cornmeal has gone.
    • Continue to whisk/stir until the porridge begins to form and starts to thicken.
    • Reduce the flame to low, cover the pot and simmer for 15-20 minutes (simmer for atleast 30 minutes if you are using the coarse grain), stirring the porridge occasionally.
    •  Add the spices, pink salt, vanilla and condensed milk (sweeten to your desired taste).
    • Serve accordingly.

    Notes

    •  Mix the cornmeal mixture as you're adding it to the saucepan to avoid lumps.
    • Use the superfine cornmeal for a creamy/smooth texture.
    • Allow the cornmeal to cook for at least 15 minutes to yield optimal taste (the long the better).
    • Use low fat or fat free plant based milk if you're seeking a low fat option.
    • The cornmeal will naturally thicken as it cools however if it seems too thick during cooking simply add ¼ cup at a time of water if needed
    • Coarse cornmeal takes a lot longer to boil roughly 30 minutes until the texture is smooth and not grainy

    Nutrition

    Calories: 412kcal | Carbohydrates: 20g | Protein: 5g | Fat: 37g | Saturated Fat: 32g | Sodium: 99mg | Potassium: 437mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 31mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Homemade Fish Masala Powder
    Irish Potato Bread (Caribbean style)(Gluten Free) »
    • Share
    • Tweet
    • Yummly
    • Flipboard
    • Mix

    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Kei

      May 31, 2021 at 1:02 am

      Hi,

      I would like to try this recipe. How much coconut condensed milk? I wasn't clear on that.

      Thank you.

      Reply
      • Charla

        May 31, 2021 at 6:00 am

        Hi Kei. The amount of condensed milk used will be to your taste, I prefer not to include a specific amount since sweetness varies, some people will use 1 cup of condensed milk while others will use half the amount. I hope that helps!

        Reply
    2. Niki

      February 25, 2020 at 4:30 pm

      Wondering if almond milk would alter the taste of the cornmeal? Also, Bobs Red Mill sells cornmeal and is available at most grocery stores. It’s also organic which is a plus!

      Reply
      • Charla

        February 25, 2020 at 4:33 pm

        You can use almond milk and it will taste very much the same as it would with coconut milk. I sometimes switch things up by rotating between both milks with no difference in taste.

        Reply
    3. Sonia

      September 06, 2019 at 9:29 pm

      5 stars
      Very nice. Lump free and creamy. Will definitely make it again.

      Reply
      • Charla

        September 06, 2019 at 9:54 pm

        That's great news Sonia. Glad you liked the recipe!!

        Reply
    4. Soniya

      May 31, 2018 at 5:00 pm

      This looks and sounds so interesting!! Love the flavors you have going on in that pot! Can't wait to give it a try this weekend!

      Reply
      • Charla

        May 31, 2018 at 5:53 pm

        Thank you and enjoy!

        Reply
    5. ali randall

      May 31, 2018 at 2:23 pm

      I've had lots of porridge recipes but never Jamaican cornmeal. This looks thick and creamy and delicious. A great way to stay full until lunch.

      Reply
    6. Susie

      May 31, 2018 at 2:05 pm

      5 stars
      Delicious comfort food! I love this recipe. I think I would also like a little cardamom mixed it. YUM!

      Reply
      • Charla

        May 31, 2018 at 4:13 pm

        Thanks Susie. I'm a huge cardamom fan so will definitely try adding it next time.

        Reply
    7. Demeter

      May 31, 2018 at 1:17 pm

      5 stars
      This sounds so delicious and I can't believe I've never had it before! Thank you for all of your hard work in adapting this recipe. Great job!

      Reply
      • Charla

        May 31, 2018 at 1:19 pm

        Thanks for commenting and you are welcome Demeter.

        Reply
    8. Sonal

      May 31, 2018 at 1:07 pm

      5 stars
      I am so glad that I Came across your blog with this vegan Jamaican cornmeal porridge. Loved your details and the porridge itself!

      Reply
    9. RhoL

      October 27, 2017 at 8:05 pm

      Charla, Thanks for the time and labor you took to making this treasured comfort food more healthy. Curious ... do you know if your homemade condensed milk works well in other Jamaican porridge recipes (e.g. hominy, banana, plantain, peanut, etc?

      Reply
      • Charla

        October 27, 2017 at 10:44 pm

        Hi Rhol, Yes the homemade condensed milk works very well in other Jamaican porridge recipes. I'm not sure if you're already aware but I have a few of those recipes that you mentioned on the blog. I will post the link to the recipes here - https://thatgirlcookshealthy.com/green-banana-porridge-vegan-style , https://thatgirlcookshealthy.com/jamaican-peanut-porridge-vegan-and-gluten-free , https://thatgirlcookshealthy.com/jamaican-rice-porridge-vegan-style

        Reply
    10. Chin

      February 08, 2016 at 8:06 pm

      Greetings,

      Which specific brand cornmeal did you use?

      Thanks,

      Reply
      • Charla

        February 09, 2016 at 12:04 am

        Hi Chin, I'm not sure where you are located but King Arthur flour do a great non GMO organic cornmeal.

        Reply
        • Chin

          February 13, 2016 at 5:38 pm

          Greetings Charla,

          I haven't noticed the King Arthur brand locally, but I can order the Organic Yellow Cornmeal #4753 from kingarthurflour.com.

          Thanks,

          Reply
          • Charla

            February 14, 2016 at 12:32 pm

            Yes, unfortunately it's not so easy to source but that's the best quality one I have found thus far. Actually I need to write a post about where my readers can purchase some of the ingredients that I use.

            Reply
            • Chin

              October 04, 2016 at 6:27 am

              Greetings,

              The local food co-op now has the Arrowhead Mills Organic Yellow Cornmeal, which turned out well.

              BTW, Can you update the ingredients list to indicate whether "tsp" means teaspoon or tablespoon?

            • Charla

              October 04, 2016 at 9:48 pm

              Hi Chin, glad you enjoyed the recipe and most importantly have access to organic cornmeal. Yes I will amend the ingredients list tsp means teaspoon btw.

    11. Amanda @ Cookie Named Desire

      September 18, 2014 at 9:41 pm

      I used to live with someone from Ghana who's wife used to make him something similar. It was so delicious and now I finally have a recipe to try!

      Reply
      • Charla

        September 18, 2014 at 11:16 pm

        Hi Amanda, Yes this recipe definitely traces back to West Africa. I hope you do manage to sample a taste of the Caribbean.

        Reply
    12. Immaculate

      September 10, 2014 at 6:09 pm

      This looks like what I grew up eating for breakfast but yours is more flavorful with the addition of coconut milk. Can't wait to try this as it gets colder.

      Reply
      • Charla

        September 11, 2014 at 7:52 pm

        I'm not surprised since Caribbean food is influenced by its African roots.

        Reply
    13. Dannii @ Hungry Healthy Happy

      September 08, 2014 at 9:54 pm

      This sounds so comforting. Loving the Jamaican recipes!

      Reply
      • Charla

        September 09, 2014 at 6:36 pm

        Aww thanks Dannii. I hope you get to sample some on your trip to Jamaica.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

    JOIN MY MAILING LIST AND BE THE FIRST TO KNOW WHEN I POST EXCLUSIVE HEALTHY RECIPES.

    Featured recipes

    asham in a jar

    Jamaican Asham

    Bowls of chicken soup

    Jamaican Chicken Soup (Gluten Free)

    Trinidadian Style Dhal Recipe (Vegan)

    mashed plantain with fork

    Mashed Sweet Plantains

    seasoning pureed in a jar

    Strictly Caribbean Green Seasoning

    mackerel with avocado and rice with 2 forks

    Mackerel and Rice

    More

    Featured in

    Top Choice Recipes

    Stove Top Candied Yams (Vegan)

    salad in a clear bowl

    Green Fig Salad (Green Banana Salad) (Vegan)

    Bowl of rice with garnish

    Jamaican Coconut Rice (Instant Pot)

    Porridge with spoon

    Green Banana Porridge (Vegan Style)

    Wings and dip on a plate

    Caribbean Sorrel Chicken Wings

    Caribbean potato curry in a slow cooker

    Caribbean potato curry (Slow cooker, Gluten Free)

    No Bake Mango Cheesecake Recipe

    close up of omelette

    Mushroom Spinach Omelette (Paleo + Gluten Free)

    Footer

    Featured In

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • FAQ

    Copyright © 2020