(2 votes, average: 4.00 out of 5)
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Coconut Porridge with Yoghurt and Berries
This is a yummy low carb version of ‘creamy oats’. Simply delish!
- Serves: 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 7 mins
Ingredients
1 C (250 ml) coconut milk
½ C (125 ml) full cream milk
1 C (80 ml) coconut flour
⅓ C (80 ml) desiccated coconut
seeds from 1 vanilla pod
2 eggs, lightly whisked with a fork
honey or sweetener, to sweeten
sprig of fresh mint to garnish
Method
full cream yoghurt and fresh raspberries, to serve
mint to garnish (optional)
Place the coconut milk, milk, coconut flour, desiccated coconut and vanilla into a saucepan. Heat gradually over medium heat, stir continuously and cook for 5 minutes.
Remove from the heat and whisk in the eggs. Reduce the heat from medium to low heat.
Return the mixture to the heat and whisk continuously over low heat for 2 minutes. Be careful as the egg can easily scramble*. Sweeten the mixture to taste (the coconut milk and flour add a natural sweetness to the dish, so taste and sweeten very lightly and only if needed).
Serve the porridge with a dollop of yoghurt, a few raspberries and garnish with a sprig of fresh mint.
*Cooks Tip: To prevent scrambling, whisk the egg lightly with a fork before adding to the mixture. Allow the mixture to cool slightly before adding the egg and after adding the egg whisk quickly to prevent scrambling.
