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    You are in: Home / Recipes / Blueberry Breakfast Polenta With Toasted Coconut Recipe
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    Blueberry Breakfast Polenta With Toasted Coconut

    1/1 Photo of Blueberry Breakfast Polenta With Toasted Coconut

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Katie @ Produce On Parade's Note:

    Blueberry Breakfast Polenta with Toasted Coconut is the perfect fix to your oatmeal blues. Try this breakfast and think outside the "oatmeal" box! Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

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    Serves: 4



    Units: US | Metric


    1. 1
      To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
    2. 2
      In a medium saucepan bring 3½ cups of coconut milk to a boil. Add the dry polenta and whisk continually for about 5 minutes, until it’s very thick.
    3. 3
      Add the remaining ½ cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.
    4. 4
      Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
    5. 5
      Garnish each bowl with a quarter of the coconut chips and the blueberries.
    6. 6
      Pour however much milk you’d like over the polenta and serve warm.

    Ratings & Reviews:


    Nutritional Facts for Blueberry Breakfast Polenta With Toasted Coconut

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1347.0
    Calories from Fat 504
    Total Fat 56.0 g
    Saturated Fat 51.7 g
    Cholesterol 0.0 mg
    Sodium 476.0 mg
    Total Carbohydrate 211.6 g
    Dietary Fiber 6.9 g
    Sugars 171.5 g
    Protein 8.1 g

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