With the success of my first Coconut “Porridge” recipe, I was super excited to try another favorite flavor – chocolate! I am absolutely in love with everything about this breakfast combination. Chocolate, coconut and raspberries are matches made in taste-bud heaven! I topped it with a dollop of whipped coconut milk cream (aka, my new favorite, high-fat addition to breakfasts or snacks) raspberries and cacao nibs!
Serves 1
You will need:
3 tbsp Coconut Flour, sifted
2 tbsp shredded coconut
1 tbsp raw cacao powder
3/4 cup coconut milk
canned coconut milk will yield a thicker porridge, but I used So Delicious Unsweetened Coconut Milk with success
1/4 cup water
1 egg
one reader had success with a vegan flax egg substitution
1/2 mashed banana – optional, for added sweetness
I did not use banana found the flavor to be sweet enough
1 tsp vanilla extract
Directions:
In a small bowl, stir together the coconut flour, shredded coconut and cacao powder until combined.
Place the liquid ingredients with the coconut flour, shredded coconut and cacao powder in a small sauce pan and bring to a boil, stirring once or twice.
Immediately turn the heat to low, partially cover with the lid, and let simmer for 3 minutes, stirring half way through. It should thicken slightly.
Take the pan off the eat, then crack the egg into the porridge (or stir in vegan flax egg).
Whisk vigorously so the egg doesn’t scramble, and return to the heat.
Stir in the mashed banana if you’re using it, and vanilla extract
Cook about 2 more minutes until the porridge reaches a nice thick consistency.
Pour into a bowl and top with nuts, nut butter, berries, whipped coconut cream, or whatever your heart desires!
Enjoy! 🙂
