Sweet Polenta with Coconut and Pineapple

Prep 15 min·Cook 20 min·Total 35 min·4 servings·VEGAN·360 kcal

Bowl of sweet polenta with caramelized pineapple arranged on a green plate

Ingredients

For the coconut polenta

100 gr (3.5 oz.) polenta (cornmeal)
200 ml (scant 1 cup) coconut milk
400 ml (1 2/3 cups) oat or soy milk (plus a little extra for loosening)
2 Tbsp sugar
1 tsp vanilla extract
1 pinch salt

For the pineapple topping

1 fresh pineapple (about 400 gr (14 oz.) of flesh)
20 gr (0.7 oz.) brown sugar
20 gr (0.7 oz.) coconut flakes
fresh mint (to garnish, optional)
coconut yogurt (to serve, optional)

Equipment: Small saucepan, Whisk, Non-stick pan, Dessert bowls

Instructions

Cook the polenta

1.Bring the coconut milk, plant milk, sugar, vanilla extract and the pinch of salt to the boil in a saucepan.
2.Pour the polenta into the boiling liquid in a steady stream, stirring constantly.
3.Reduce the heat and let the polenta simmer gently for 10 to 15 minutes, stirring now and then.
4.Pour in a little more plant milk if needed, until the polenta is properly creamy.

Caramelize the pineapple

1.Peel the pineapple, remove the core and cut the flesh into bite-sized pieces.
2.Melt the brown sugar in a pan without any fat.
3.Add the pineapple pieces and caramelize them all over until the edges are golden brown.

Toast the coconut flakes

1.Toast the coconut flakes in a dry pan without oil or fat until they smell nutty and turn golden brown.
2.Watch them constantly, because they burn very quickly, and tip them straight out of the hot pan.

Serve

1.Divide the creamy polenta between bowls and arrange the caramelized pineapple on top.
2.Scatter over the toasted coconut flakes and garnish with fresh mint leaves.
3.Add a spoonful of coconut yogurt if you like, and serve everything warm.

Notes

Tip from my kitchen: use more liquid than the polenta packet tells you to. 600 ml (2 1/2 cups) to 100 gr (3.5 oz.) sounds like a lot, but it is exactly the difference between a firm porridge and a cream you can spoon. I shake the can of coconut milk hard first, otherwise the fat stays at the top of the tin and the polenta comes out less silky. When caramelizing, I keep the pineapple pieces on the larger side so they do not collapse in the brown sugar, and I toast the coconut flakes right at the end, because they soften on the warm pudding. Leftovers keep for 2 days in the fridge and turn creamy again with a splash of plant milk.

Nutrition per serving: 360 kcal · 4 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook