COCONUT PORRIDGE RECIPES

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CREAMY COCONUT PORRIDGE | VANILLA AND BEAN



Creamy Coconut Porridge | Vanilla And Bean image

***Advance Prep Required*** Quick, easy and so nourishing, this porridge can be served warm or chilled. Top with your favorite, seasonal fruit, a drizzle of maple syrup and breakfast is served in a flash! Vegan + Gluten Free

Provided by Traci York | Vanilla And Bean

Categories     Breakfast

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 14

1 C Kasha (200g, aka Roasted Buckwheat Kernels)
1/2 C Walnuts (60g)
14 oz Coconut Milk (full fat (one can), 396g)
4 Medjool Dates (pitted)
2 Tbs Pure Maple Syrup
2 Tbs Chia Seeds
1/8 tsp Sea Salt
Mango or other seasonal fruit or berries
Banana
Unsweetened, Toasted Coconut
Cinnamon
Macadamia Nuts
Cocoa Nibs
Drizzle of Maple Syrup

Steps:

  • ***advance prep*** - In a large glass jar, soak the kasha and walnuts overnight, or at least 4 hours.
  • Rinse the walnuts and kasha through a fine mesh strainer under running water, shaking the strainer several times ensure through rinsing.
  • Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed for about 20 seconds. Scrape down sides and blend again for another 5-10 seconds. If a looser porridge is desired, water or additional milk can be blended in.
  • Spoon into small 8oz jars for easy grab and go breakfasts to be stored in the refrigerator or into bowls to serve right away. Can be served chilled or gently warmed. Top with favorite toppings, like mango, banana or blueberry compote is quite nice. Drizzle with maple syrup and or thin with a bit of milk.  Store into lidded containers in the refrigerator for up to 3 days.

Nutrition Facts : Calories 560 kcal, CarbohydrateContent 62 g, ProteinContent 11 g, FatContent 34 g, SaturatedFatContent 20 g, SodiumContent 88 mg, FiberContent 9 g, SugarContent 22 g, ServingSize 1 serving

RASPBERRY COCONUT PORRIDGE RECIPE | BBC GOOD FOOD



Raspberry coconut porridge recipe | BBC Good Food image

This fruity porridge is dairy-free as it uses coconut yogurt. Although healthy, the yogurt is quite high in fat, one pot is enough for four portions

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

100g rolled porridge oats (not instant)
25g creamed coconut , chopped
200g frozen raspberries
125g pot coconut yogurt (we used COYO)
a few mint leaves , to serve (optional)

Steps:

  • Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
  • The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.

Nutrition Facts : Calories 224 calories, FatContent 12 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein

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RASPBERRY COCONUT PORRIDGE RECIPE | BBC GOOD FOOD
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