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Sweet Polenta with Strawberry and Coconut Milk

Sweet Polenta with Strawberry and Coconut Milk
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

45 minutes

Additional properties For kids


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