Why This Recipe Works
A bowl of steaming porridge is a treat in the dead of winter—a creamy mix of grains, hot liquid, and tasty toppings. Much of the creaminess of porridge comes not from fat but from starch released from the grain, usually oats. We wanted to replicate that velvety texture in our coconut flour porridge, which contains no starch. Most keto versions rely on an egg for thickening power.
We were underwhelmed by the results; egg whites fully coagulate around 180 degrees, by which time they had imparted a sulfurous off-flavor. We tried other thickeners—chia, psyllium husk, and ground flax meal, and only flax gave us the right texture—smooth and luscious without being overly set or granular.
We used just a little sweetener (less than 1 teaspoon per person) but we really enjoyed the addition of cinnamon and vanilla. These hinted at sweetness without overwhelming the delicate coconut flavor, which was reminiscent of Cream of Wheat. Toasted coconut flakes and pepitas provided a deeply rounded, crunchy topping that was a snap to make in the same saucepan. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions.
Directions:
- Toast flaked coconut and pepitas in medium saucepan over medium heat, stirring frequently, until coconut is fragrant and golden brown, about 4 minutes; transfer to bowl.
- Whisk water, coconut flour, flax meal, erythritol, cinnamon, and salt together in now-empty saucepan. Bring to simmer over medium heat and cook, stirring frequently, until thick, dry paste forms, about 2 minutes. Off heat, stir in coconut milk, oil, and vanilla and let sit until heated through, about 1 minute. Sprinkle individual portions with toasted coconut mixture before serving.
TOASTED COCONUT PORRIDGE
Ingredients
- ¼ cup unsweetened flaked coconut
- 2 tablespoons raw pepitas
- 1 cup water
- ¼ cup coconut flour
- 3 tablespoons golden flax meal
- 1½ teaspoons granulated erythritol
- ½ teaspoon ground cinnamon Pinch table salt
- 1 cup unsweetened coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
- Toast flaked coconut and pepitas in medium saucepan over medium heat, stirring frequently, until coconut is fragrant and golden brown, about 4 minutes; transfer to bowl.
- Whisk water, coconut flour, flax meal, erythritol, cinnamon, and salt together in now-empty saucepan. Bring to simmer over medium heat and cook, stirring frequently, until thick, dry paste forms, about 2 minutes. Off heat, stir in coconut milk, oil, and vanilla and let sit until heated through, about 1 minute. Sprinkle individual portions with toasted coconut mixture before serving.