Learn how to make this delicious Jamaican breakfast that’s gluten and dairy free
2 cup of hominy corn
4 cups of water
2 cups of coconut milk mixed with 2 tbsp of tapioca starch
1 cinnamon stick
1/2 tsp of nutmeg
1/4 tsp of himalayan pink salt
vegan condensed coconut milk, according to taste (see post for recipe link)
Rinse the hominy grains several times to rid any debris or dirt.
Soak the hominy in enough water to cover the kernels overnight
The next day strain off the water and replace with the 4 cups of water.
Bring to the water to the boil then reduce to a medium heat and simmer with the lid on for 45 minutes until the kernels are tender and able to squash with a finger (see post) As the kernels cook the water levels will recede by 3/4. There should be roughly a cups worth of water in the saucepan around the total time of cooking before adding the milk. If not, add another cup of water before moving onto the next step.
Pour in the coconut milk, then add the condensed milk, nutmeg, pink salt and vanilla
Stir and cook for another 10 minutes