in Dessert Recipes

Coconut-Mango-Cranberry Polenta

updated

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Ingredients for 2 servings:

  • 120 g polenta
  • 500 ml coconut milk
  • some sugar
  • 1 mango(s)
  • 4 tbsp coconut flakes
  • 4 tbsp cranberries, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Breakfast and dessert, cooking time approx. 5 minutes

Stir the polenta and sugar into the cold coconut milk and simmer briefly, stirring constantly, until thickened. Ladle the polenta into bowls. Meanwhile, peel and dice the mango, then add it to the coconut polenta along with the coconut flakes and cranberries. Mint can liven things up a bit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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