Breakfast Cornstarch

Ginger Corn Cakes & Coconut Syrup

Mama Mouse Says has published this recipe featuring our Native Forest® Organic Coconut Milk:

“I love coconut, not  just for its flavor but for its amazing healing properties. It is cold and flu season and with everyone just getting over being sick I have been trying to add coconut oil to all of our foods to help boost our immune system…”

What you need:

  • 2 cups corn meal
  • 2 eggs, I used local eggs or vegan egg substitute
  • 1 can of coconut milk , I used the sustainable brand Native Forest® Organic Coconut Milk for both milk and cream
  • 1 SM can of Native Forest® Organic coconut cream
  • coconut oil
  • sweetener of choice- sugar, honey, maple syrup, or vegan substitute…
  • cilantro
  • ginger
  • tapioca starch, you could also use corn starch. I used the Let’s Do…Organic® brand
  • Bit of water as needed

How to make it:

  • In a bowl mix corn meal and 1.5 tablespoons of  grated fresh ginger
  • add 2 table spoons melted coconut oil, 2 eggs and 1/3 of the can of coconut milk.
  • Mix together and if your mixture is too dry add a bit of water, I added around 2 tablespoons water
  • Mixture should be  moist but  thick enough to grab and form into balls
  • Heat  about 4 tablespoons of coconut oil on stove, MED heat
  • Form balls of corn meal mixture, a bit bigger than a golf ball, and flatten into patties
  • place in pan and fry until golden brown on both sides
  • Place in a warm oven to keep crisp and warm until your syrup is done

For syrup:

  • In a sauce pan add the rest of the coconut milk and the coconut cream and heat on MED heat
  • In a small bowl put 2 tbsp of tapioca powder and add 4 tablespoons of coconut milk
  • stir to dissolve then add it to the pot
  • add sweetener
  • let simmer until a little thicker, It will still be runny but it will be creamy

Top corn cakes with coconut syrup and cilantro, yum!

Organic Coconut Milk Recipe
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Republished by EdwardandSons.com