SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/coconut-polenta-with-mango-lime-compote
Printed July 29, 2026
Printed July 29, 2026
Global Breakfasts
Coconut Polenta with Mango-Lime Compote
Italian polenta goes tropical in this Caribbean-inspired breakfast porridge that's creamy, bright, and sunshine in a bowl.
Ingredients
- 1 cup coarse polenta
- 2 cups coconut milk
- 2 cups water
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 ripe mangoes, diced
- Zest and juice of 2 limes
- 2 tablespoons honey
- 1/4 teaspoon chili flakes
- Toasted coconut chips for garnish
- Fresh mint leaves
Preparation
Polenta appears at Italian breakfast tables, but rarely with this tropical treatment. The coconut milk makes it incredibly creamy, while the mango-lime compote adds brightness that cuts through the richness.
Make the Mango Compote
- Combine diced mango, lime zest, lime juice, honey, and chili flakes in a small saucepan.
- Cook over medium heat for 8-10 minutes until the mango breaks down slightly and the mixture thickens.
- Remove from heat and let cool slightly.
Prepare the Polenta
- In a medium saucepan, bring coconut milk and water to a boil.
- Gradually whisk in the polenta, stirring constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
- Stir in sugar, vanilla extract, and salt.
Assembly
Spoon the warm coconut polenta into bowls. Top with generous amounts of the mango-lime compote, making sure to include the syrupy juices. Scatter with toasted coconut chips and tear fresh mint leaves over the top. The combination of creamy, tangy, and sweet makes this breakfast feel like a vacation.
