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Sweet Polenta with Strawberry and Coconut Milk
Ingredients
3 servings
180 g of packaged Makfa cornmeal
300 ml of water
300 ml of canned coconut milk
1 tbsp of butter
2 tbsp of sugar
1 tbsp of honey
1/4 tsp of salt
150 of coconut shavings
6-8 strawberries
Cooking
time
45 minutes
Additional properties
For kids
Cooking
1. Place the cornmeal in the saucepan. Boil 250 ml of water and 250 ml of coconut milk on medium heat, and gradually pour the liquid over the cornmeal. Cover, reduce heat to a minimum and cook the cornmeal for 10 minutes.
2. Take off the lid, add the butter, the sugar, the honey and salt. If the mixture becomes too thick, add a little water. If it should be too thin, continue mixing until the polenta thickens. Cook for 30 minutes.
3. Place the polenta in cups, pour over with the remaining coconut milk, decorate with coconut shavings and slices of strawberry and serve.
Cuisine
European cuisine
Dish type
Entrees
Entrees
