Breakfast

Coconut Polenta Cake with Poached Mango & Passion Fruit Curd

Name: Coconut Polenta Cake with Poached Mango & Passion Fruit Curd
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 cup whole milk; 1/3 cup unsweetened coconut milk; 1/4 cup polenta (cornmeal); 2 tablespoons unsalted butter; 1/4 teaspoon vanilla extract; 1/4 teaspoon sea salt; 2 tablespoons unsweetened coconut flakes, toasted; 1 tablespoon coconut oil for pan; 1/2 cup passion fruit pulp (fresh or frozen); 2 tablespoons honey; 1 large egg yolk; 1 small ripe mango, peeled and diced; 2 tablespoons water; Toasted coconut flakes and candied lime zest for garnish

A delicate pan-fried polenta cake infused with toasted coconut and vanilla, topped with a jewel of passion fruit curd and soft-poached mango dice. The cake's crispy-edged exterior gives way to an impossibly tender crumb, while the bright acid and floral sweetness of the fruit cut through the richness with precision.

678calper serving 11gprotein 72gcarbs 42gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this