Jamaican Hominy Porridge Recipe with Coconut Milk and Spices

Jamaican hominy porridge is a warm, filling breakfast made with tender dried hominy corn, milk, coconut milk, and sweet spices. A long soak and gentle simmer soften the kernels, while a little mashing gives the porridge a creamy texture; Jamaican households have their own preferences for sweetness and thickness.

Ingredients

1 cup (170 g) dried hominy corn, not hominy grits
8 cups (1.9 L) water, plus extra as needed for cooking
1 cup (240 ml) canned coconut milk, well stirred
2 cups (480 ml) whole milk
1/2 cup (150 g) sweetened condensed milk, or less to taste
2 tablespoons (25 g) granulated sugar, optional
1 cinnamon stick, about 3 inches (7.5 cm) long
1/4 teaspoon (0.5 g) freshly grated nutmeg
2 whole allspice berries, optional
1/4 teaspoon (1.5 g) fine salt
1 teaspoon (5 ml) vanilla extract
1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water, optional for a thicker finish

Instructions

Soak the hominy. Put the dried hominy in a large bowl and cover it with plenty of cool water, leaving at least 2 inches (5 cm) above the kernels. Cover and soak for at least 8 hours, or overnight. The kernels will swell, so use a bowl that gives them room. Drain and rinse them before cooking; do not use the soaking water.
Start the simmer. Add the drained hominy and 8 cups (1.9 L) fresh water to a large, heavy-bottomed pot. Bring to a boil over medium-high heat, which takes about 10 minutes. Stir, reduce the heat to low, and partially cover the pot. Keep it at a gentle simmer rather than a hard boil, which can make the liquid evaporate before the corn is tender.
Cook until the kernels soften. Simmer for about 2 hours 15 minutes, stirring every 20 to 30 minutes and checking that there is still liquid in the pot. Add hot water in 1-cup (240 ml) increments if the kernels are exposed or the bottom is getting dry. The hominy is ready when a kernel is soft all the way through and easy to bite, with no hard or chalky center. If it is still firm, continue simmering and check every 15 minutes; older or larger kernels can take longer.
Add the milk and spices. Stir in the coconut milk, whole milk, condensed milk, cinnamon stick, nutmeg, optional allspice, and salt. Bring the porridge back to a very gentle simmer, stirring often so the milk does not catch on the bottom. Cook uncovered for 15 minutes. Keep the heat low; the mixture should steam and bubble softly, not boil vigorously.
Make it creamy and adjust the thickness. Remove the cinnamon stick and allspice berries. Use the back of a spoon or a potato masher to crush some of the soft kernels against the side of the pot, then stir them through. This thickens the porridge while leaving plenty of whole kernels. For a smoother, thicker consistency, stir in the optional cornstarch mixture and cook for 2 to 3 minutes, stirring continuously. Add a splash of milk or hot water if it becomes thicker than you like.
Season and serve. Stir in the vanilla, then taste before adding the optional sugar; condensed milk already brings considerable sweetness. Add more salt, nutmeg, or condensed milk in small amounts as needed. Serve hot in bowls, with a little extra milk on the side for anyone who prefers a looser porridge.

Tips

Choose the right corn. This recipe needs dried whole hominy, also sold as dried posole in some shops. Hominy grits are broken pieces and cook differently, while canned hominy is already cooked; guidance for using canned hominy appears under Variations.
Give the kernels time. A full overnight soak helps the hominy cook more evenly, but it does not guarantee a precise simmer time. The age and size of the kernels matter, so judge doneness by tenderness rather than the clock. Add water as needed instead of turning up the heat.
Balance sweetness at the end. Condensed milk, sugar, and coconut milk vary in sweetness and richness. Begin with the listed condensed milk, taste after simmering, and add sugar only if you want it sweeter. A small pinch of salt helps the sweet and warm-spice flavors stay distinct.
Keep the pot from scorching. Use a heavy-bottomed saucepan and scrape along the bottom when stirring, especially after adding dairy. If the porridge begins to stick, lower the heat and loosen it with a little hot water or milk; avoid scraping up any browned material from the bottom.

Serving Suggestions

Serve the porridge hot as a breakfast or a substantial morning snack. Set out extra condensed milk, regular milk, or coconut milk so each person can adjust the sweetness and consistency in their bowl. A light dusting of cinnamon or nutmeg makes a simple finish; add only a little, since the spices are already simmered into the pot.

For a fuller breakfast, pair it with fruit such as sliced banana, orange, or ripe mango, or serve it alongside a savory breakfast item. The porridge is filling on its own, so modest portions of accompaniments work well. If serving children or a group with different preferences, keep the main pot moderately sweet and let everyone sweeten their own bowl.

Variations

Use canned hominy for a quicker version. Drain and rinse about 3 cans (15 ounces or 425 g each) of hominy, then simmer them with 2 cups (480 ml) water for 10 minutes. Add the milks and seasonings and simmer gently for 15 minutes, mashing some kernels to thicken. Because canned hominy is already tender, this version skips the overnight soak and long first simmer. The texture is softer and the corn flavor can be milder than with dried hominy.

Adjust the dairy. For a stronger coconut flavor, replace up to 1 cup (240 ml) of the whole milk with more coconut milk. For a dairy-free pot, use unsweetened oat milk or another neutral, unsweetened plant milk in place of whole milk, and sweeten with condensed coconut milk or sugar to taste. The flavor and body will differ somewhat from a version made with dairy and regular condensed milk.

Change the spice balance. Cinnamon, nutmeg, and allspice are familiar warm additions, but you can leave out the allspice or use a small pinch of ground cinnamon in place of the stick. Whole spices are easy to remove before serving. If using ground cinnamon instead, start with 1/4 teaspoon (0.7 g) and add more only after tasting.

Make it thicker or looser. For a naturally creamy pot, mash more of the cooked kernels and skip the cornstarch. If you prefer distinct kernels and a thinner consistency, mash less and stir in warm milk just before serving. There are family and regional differences in how smooth, sweet, and thick Jamaican porridge should be, so adjust the finish to suit your table.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The porridge will firm up as it chills because the hominy continues to absorb liquid, so judge its texture after reheating rather than adding extra liquid before storage.

Reheat a portion in a saucepan over low to medium-low heat, stirring often and adding milk or water a little at a time until smooth and spoonable. You can also microwave a portion in a microwave-safe bowl, stirring every 30 seconds and adding a splash of liquid as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the entire batch. Freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and loosen with liquid as you reheat.

Frequently Asked Questions

Can I make Jamaican hominy porridge without soaking the corn?
Soaking is strongly recommended because it helps the dried kernels hydrate and cook more evenly. Without soaking, the simmer can take substantially longer and the outside may soften before the center does. If you forgot to soak, use the canned-hominy variation for a practical same-day option rather than assuming the dried corn will cook on the usual schedule.

How do I know when dried hominy is fully cooked?
Try a kernel after the simmer: it should be tender through the center and easy to chew, with no firm, dry, chalky spot. If the center is still hard, keep the pot at a gentle simmer and check again every 15 minutes, adding hot water if needed. The exact time can vary from one package of dried hominy to another.

Can I use hominy grits instead of whole dried hominy?
Not as a direct swap in this method. Grits are cracked or ground hominy, so they cook much faster and produce a different, smoother texture; an overnight soak and the long simmer would not be appropriate. Follow the package directions for the grits and add the milk, spices, and sweeteners near the end of cooking.

Why is my porridge too thin or too thick?
If it is thin, mash more of the tender kernels or use the optional cornstarch slurry and simmer for a few minutes. If it is too thick, stir in warm milk or water a little at a time. The porridge thickens further as it cools, so make it slightly looser than your preferred serving consistency if it will sit before breakfast.

Can I make it ahead?
Yes. Cook the porridge, cool it promptly, and refrigerate it for up to 3 to 4 days. It will set up in the refrigerator, but a gentle stovetop reheat with a splash of milk or water restores a creamy texture. For the freshest texture, you can also soak the hominy overnight and cook it the following day; keep the soaked corn covered in the refrigerator if you need to delay cooking.

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