Most mornings my breakfast consists of fried eggs or some leftover meat together with a bit of veg and a coffee with coconut oil. That type of breakfast keeps me full and satisfied for hours. Sometimes I look with envy on all the pretty breakfast bowls on Instagram. They just look so pretty and nice. If I had a breakfast like that, I would become more hungry than full and that’s neither pretty nor nice so I accept that it’s not for me.
When I want the good ole breakfast in a bowl, I make coconut porridge. Coconut porridge is the LCHF answer to oatmeal even though those two couldn’t be further apart. I never liked oatmeal (or any other type of porridge) but for some reason the coconut porridge has captured my heart. So that’s what I make when I feel like having a pretty and girly breakfast.
The coconut porridge has a texture that takes some getting used to. In this recipe, I tried to work on the texture by adding some extra dessicated coconut. Chopped nuts would give the same result.
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SERVES 1 PERSON
- 2 eggs
- 100 ml of coconut milk
- 2 tablespoons of dessicated coconut
- 1 tablespoon of Fat-Reduced Coconut Flour
- optional: 1 tablespoon of Coconut Oil
- a pinch of vanilla powder
- dessicated coconut, freeze dries raspberries and sea buckthorn and Cacao Nibs
for topping
DIRECTIONS
2. Heat up while you stir like crazy using a spoon. I use a wooden spoon. It burns easily, so you need to stir all the time.
3. When the porridge starts to thicken, remove from the heating.
4. Pour into bowl and add your favorite toppings. Serve immediately.
Products used in this recipe:
French toast with vanilla cream and berries – LCHF-style
Blueberry omelet with coconut
Rhubarb jam
Greek yoghurt with peanut butter and nutty granola
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