Jamaican Bulgar Wheat Porridge
This Jamaican bulgar wheat porridge is creamy, dreamy, and fully dairy free! It's completely authentic, spices with classic Jamaican porridge seasonings, and deliciously sweetened with a homemade vegan coconut condensed milk.
Ingredients
- 1 Cup Bulgar Wheat view article on where to purchase
- 2.5 Cups Water separate into 1 cup & 1.5
- 1 Teaspoon Cinnamon or 1 cinnamon stick
- 2 Tablespoons Oatmeal to be blended with coconut milk
- 1/2 Cup Vegan Condensed milk or to taste
- 1.5-2 Teaspoons Vanilla
- 2 Bay Leaves
- 1.5 Cups Coconut Milk may need more to cook the bulgar
Instructions
- Set a pot with 1.5 cups of water and boil that with your bay leaves. If you chose to use a cinnamon stick instead of powdered cinnamon, add in the stick along with the bay leaves. Allow this to boil while you prep the other ingredients.In a separate bowl, pour the other 1 cup of water over your bulgar and allow to sit for at least 5 minutes.
- Blend your coconut milk and oatmeal for no more than 30 seconds. Over- blended oatmeal can become slimy very quickly. Once the water is boiling, add in your soaked bulgar wheat and allow to cook for the next 10-15minutes. You may need more water to cook, please be a good judge of this. The wheat does not need more than 15 minutes to cook. The texture will be slightly nutty with a slight bite, it doesn't get soft like white rice. Once the bulgar is cooked, add in your seasonings (vanilla, powdered cinnamon) and your coconut milk. Allow this to cook for another 10 minutes.
- After the porridge has combined the seasonings and coconut milk nicely, add in your desired amount of vegan condensed milk to taste. Serve while warm and enjoy!