Breakfast
Coconut-Lime Cornmeal Porridge with Crispy Plantain Coins & Poached Egg
Toasted cornmeal blooms in coconut milk and lime zest, becoming a silky base for crispy pan-fried plantain rounds and a poached egg with a runny yolk. A scatter of toasted coconut and fresh cilantro ties the tropics together in one vibrant bowl.
732calper serving
16gprotein
59gcarbs
53gfat
12min prep 28min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Buddha Bowl Recipe 55 min
- Roasted Vegetables Recipe 45 min
- Vegetable Soup Recipe 55 min
- Coconut Curry Chicken Recipe 45 min
- Almond Flour Pancakes Recipe 22 min
- Grain Bowl Recipe 55 min
- Hot Chocolate Recipe 13 min
- Ranch Dressing Recipe 10 min
More recipes using coconut
Cook these next
They reuse what this recipe already has you buying.
Moqueca-Spiced Scramble with Charred Corn & Cilantro Oil
Breakfast · 420 cal
Scotch Bonnet Corn Silk Scramble with Charred Avocado & Crispy Coconut Breadcrumbs
Breakfast · 748 cal
Crispy Callaloo Fritters with Spiced Lime Crema & Pickled Allspice Onion
Appetizer · 645 cal
Scotch Bonnet Corn Custard with Crispy Guava Tuile & Whipped Coconut Cream
Breakfast · 741 cal
Coconut-Lime Cornmeal Porridge with Crispy Plantain & Poached Egg
Breakfast · 978 cal
Coconut-Lime Scrambled Eggs with Crispy Shallot Toast
Breakfast · 799 cal
