Creamy, comforting, lightly spiced, and deeply satisfying, green plantain porridge is proof that humble ingredients can show up big. If you grew up anywhere near the Caribbean (or just appreciate food with soul), this one’s going to feel like home.
Jamaican plantain porridge has always felt like a “self-care” kind of food to me. It’s the dish your Granny hands when you’re under the weather or just need something warm and grounding before the day starts asking too many questions. No frills, no drama, just nourishment.
What makes this recipe special is the balance. Green plantains bring body, full-fat coconut milk adds richness, and cinnamon and nutmeg round everything out. It’s not overly sweet, not heavy, but somehow manages to feel hearty and elegant at the same time.
Jamaican Plantain Porridge All Day
Though this creamy green plantain porridge is traditionally enjoyed for breakfast, there’s no rule saying you can’t have it anytime you need a warm, comforting bowl. It’s cheap, filling, naturally gluten-free, and made with ingredients that are easy to keep on hand. Think of it as oatmeal’s cooler, more cultured cousin: rich, slightly spiced, and effortlessly satisfying.
How to Make Jamaican Plantain Porridge
Peel and cut the green plantains into small pieces so they blend easily. (Photo 1)
Blend the chopped plantains with 1-1½ cups of water and ½-1 cup of coconut milk until completely smooth. Take your time here—there should be no chunks.
Bring the remaining water and coconut milk, optional evaporated milk, a cinnamon stick, and salt in a large, heavy-bottomed saucepan to a gentle boil over medium heat. (Photos 5-6)
Lower the heat, and slowly pour in the blended plantain mixture while stirring constantly with a wooden spoon or whisk. (Photo 7)
Let it simmer for 10-15 minutes, stirring often—especially along the bottom—to keep things from sticking. The porridge will thicken nicely as it cooks.
Stir in the vanilla extract, nutmeg, and sweetened condensed milk once the porridge thickens. Taste and adjust the sweetness and thickness to your desired consistency. Turn off the heat and remove the cinnamon stick. (Photos 8-9)
Serve hot, with a sprinkle of nutmeg on top if that sounds good to you. (Photo 10)
Recipe Notes and Tips
- Skip the condensed milk and sweeten with maple syrup, honey, or coconut sugar for a healthier version.
- Use full-fat coconut milk only, no water, for an ultra-rich version.
- Add a pinch of ginger or clove for more warmth. Or reduce sweetness and finish with a pinch of salt and butter for a breakfast-meets-dinner moment.
- This recipe works best with green plantains, not ripe ones. Ripe plantains are too soft, and green ones give structure and body.
- Pour the pureed plantains in slowly while stirring to keep the porridge smooth.
- A heavy-bottomed pot is your best friend here. It prevents scorching and uneven cooking.
- Stir frequently, especially along the bottom of the pot, where sticking likes to happen.
Make-Ahead Instructions and Storage
Porridge thickens as it sits, so don’t panic, that’s normal. Make it up to two days ahead and store it in an airtight container in the refrigerator. To enjoy it hot, warm it gently on the stove or microwave with a splash of water or coconut milk, stirring until smooth again.
What Goes With Jamaican Plantain Porridge
Turn your green plantain porridge into a fancy breakfast with spicy sausage rolls and guava pastries on the table. Pair it with an assortment of nuts and a mix of fresh, dried, or grilled fruits—think tropical flavors like mango, pineapple, or banana—to let the porridge truly shine.
And don’t forget a steaming hot drink on the side! A spiced chai latte, coffee, or even hot ginger tea is the perfect pairing for this cozy, comforting porridge.
More Caribbean Favorites to Try
By Imma
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
African, Caribbean
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Start by preparing the green plantains. Cut off both ends of each one. Using a knife, make a shallow slit down the length of the peel, then peel it back with your fingers. Rinse them and clean off any dark spots or rough patches on the flesh. Chop them into small pieces so they blend easily.
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Add the chopped plantains to a blender along with 1-1½ cups of water and ½-1 cup of coconut milk. Blend until completely smooth. Take your time here—there should be no chunks.
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In a large, heavy-bottomed saucepan, add the remaining water and coconut milk, optional evaporated milk, cinnamon stick, and salt. Bring to a gentle boil over medium heat.
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Once it starts boiling, reduce the heat to low. Slowly pour in the blended plantain mixture while stirring constantly with a wooden spoon or whisk. Keep stirring as you pour to prevent sticking or lumps.
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Continue cooking on low heat for 10-15 minutes, stirring often, especially along the bottom of the pot. The porridge will gradually thicken as it cooks.
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Once thick and smooth, stir in the vanilla extract, nutmeg, and sweetened condensed milk. Taste and adjust the sweetness if needed. If the porridge becomes too thick, loosen it with a splash of water or coconut milk until you reach your desired consistency.
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Turn off the heat and remove the cinnamon stick. Serve hot, finished with a light sprinkle of nutmeg on top if desired.
- This porridge is traditionally made with green plantains, not ripe ones. Green plantains give structure and body, not sweetness.
- Pour the blended plantain mixture in slowly while constantly stirring to keep the texture smooth.
- A heavy-bottomed pot works best to prevent scorching.
- The porridge will thicken as it sits; simply reheat with a little water or coconut milk and stir.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 200g| Calories: 404kcal (20%)| Carbohydrates: 37g (12%)| Protein: 5g (10%)| Fat: 28g (43%)| Saturated Fat: 24g (150%)| Polyunsaturated Fat: 0.4g| Monounsaturated Fat: 2g| Cholesterol: 10mg (3%)| Sodium: 299mg (13%)| Potassium: 569mg (16%)| Fiber: 1g (4%)| Sugar: 17g (19%)| Vitamin A: 81IU (2%)| Vitamin C: 11mg (13%)| Calcium: 116mg (12%)| Iron: 4mg (22%)
Course: Breakfast
Cuisine: African, Caribbean
Diet: Gluten Free
