I first discovered coconut porridge on the menu of Café Gratitude (http://cafegratitude.com/), one of my favorite health food restaurants in California. It is a refreshing breakfast option that combines the healing and cooling properties of fresh young coconut water and pulp with high anti-oxidant fruits and some nuts for protein. I make different versions of it, depending on the seasonal fruit available. In this recipe I have used the fruits available to me right now in India. Try it out and feel free to experiment. Perfect for a summer morning.
(serves 1)
Ingredients:
- A fresh young coconut with pulp (or “malai”)
- 1 kiwi, chopped
- ½ apple, chopped
- 1 small banana, diced
- 2 tbsp pomegranate seeds
- ¼ tsp pure vanilla essence
- 1/8 tsp cinnamon powder
- Pinch of sea salt
- 10 soaked almonds, chopped
Preparation:
- Pour the water of the coconut into a blender
- Scoop out the pulp and add it
- Blend on high for a few minutes until you have a smooth coconut “milk”
- You need about one cup for the porridge, the rest you can store in the fridge for later
- Add the other ingredients except for the pomegranate seeds and process by pulsing a few times until you have a porridge-like consistency with the fruit chopped into smaller pieces
- Pour into a bowl and top with the pomegranate seeds.
Enjoy!
