Breakfast · 10 min · american

Coconut Flour Porridge

If you like coconut flour, you’ll love this American breakfast — 10 minutes from craving to table. The macros do the talking: 9g protein, 16g carbs, and 28g fat in every 340-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1/3 cup Coconut flour
• 1 cup Coconut milk
• 1 tbsp Chia seeds
• 1/2 tsp Vanilla extract
• 1/2 tsp Cinnamon
• 1/2 cup Mixed berries

Steps

1. Whisk the coconut flour into the coconut milk in a small saucepan; coconut flour clumps if added to hot liquid, so start cold.
2. Set over medium-low heat and whisk constantly as it thickens, about 4 minutes.
3. Stir in the chia, vanilla, and cinnamon; the chia adds body as it sits.
4. If it gets too thick, splash in more coconut milk; it should mound softly like oatmeal.
5. Rest 2 minutes off the heat.
6. Bowl it up and crown with berries.

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