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TOASTED COCONUT PORRIDGE

TOASTED COCONUT PORRIDGE

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.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Method

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

Method
 

  1. 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.
  2. 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.