Recipe: Raw coconut porridge. Grain-free. Sugar-free. Just 2 ingredients.

raw coconut porridge recipe

It’s maybe a little bit deceptive call this a “recipe“, since there’s very little effort that goes into this delicious bowl of goodness. However, as the old saying goes: There is beauty in simplicity” – and boy oh boy does raw coconut porridge fall under this category. And it’s cheap – around 10dhs for 4 servings.

There are just 2 whole food ingredients in this vegan, healthy, paleo, grain-free, sugar-free (etc, etc) recipe, and they both belong to one fantastically ugly thing: The coconut. In Sanskrit, the coconut palm (the tree that hosts these hairy marvels) is known as ‘Kalpa Vriksha’, which means ‘tree that gives all that is necessary for living,’ – so there you go.

The raw coconut porridge is created by whizzing together coconut flesh and coconut milk in a blender. It’s that simple. The toppings are then up to you – you can add fresh fruit, nuts, seeds, raw honey, raw maple syrup, you could even add a healthy chocolate concoction (combine raw maple syrup with cacao powder) and turn it into a delicious desert. The possibilities are endless. Enjoy!

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This 10-minute gluten-free, sugar-free, paleo, vegan recipe creates enough coconut porridge for 3-4 servings. You can refrigerate it in a tightly-sealed container and keep it for the week. This video shows an easy and handy method for removing coconut flesh from the shell.

INGREDIENTS

For the Raw Coconut Porridge:

–1 organic (if possible) coconut

–1 tin of organic coconut milk

Optional toppings:

–Fresh berries or fruits like grated apple, sliced banana etc

–Chopped and toasted almonds (soak them the night before to help with digestion) or other nuts

–Toasted seeds

–Raw honey, dates or raw maple syrup to sweeten (although totally not needed at all)

METHOD

  1. Ideally you have a whole coconut in the freezer and can follow the video link above to remove the flesh in “30 seconds”.
  2. Note: Do not throw out the gorgeous coconut water concealed within the nut. Drain it out into a bottle and drink immediately or refrigerate for up to 24 hours.
  3. Place the fresh coconut meat/flesh inside your mixer/blender.
  4. Pour half of the organic coconut milk inside with the coconut flesh.
  5. Whizz it together. You will need to stop every now and then and scrap down the sides to really get it all nice and chopped and into the ‘porridge’ consistency.
  6. Pour as much of the leftover coconut milk as you want (depending on how liquidy you like your porridge – we do the whole can).
  7. Serve in bowls and add desired toppings.
  8. Tip: Make double this and refrigerate to accommodate two peoples breakfasts for the entire week.

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