Prep Time: 10 minutes
Prep Time: 10 minutes
Spiced Coconut Porridge
By: Recipes by Holistic Nutritionist
Updated Apr. 29th, 2024
Enjoy the traditional dessert of Southern India with this payasam, porridge combination. It’s got the delicious, creamy flavours of spices with a healthy dose of coconut for true coconut lovers! The ghee is packed full of vitamins and its high smoke point and taste only adds to the simplicity of the dish. Serve this up after a dinner of curry and all of your guests will be complimenting you left right and centre!
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
Ingredients:
| 2 tablespoon ghee | 3/4 cup young coconut water | flesh from 1 vanilla bean |
| 2 tablespoon cashews, roughly chopped or halved | handful raisins, optional | 1/2 cup rice vermicelli noodles, broken into 1/2 –inch pieces |
| 1 cup young coconut meat, diced | 3 tablespoon demerara | |
| 3/4 cup coconut milk | 5 cardamom pods |
Directions
- Over medium heat, bring your ghee, cashews and only ¾ of your coconut meat to a slight boil. Make sure you are stirring constantly to avoid burning. You are trying to light brown your cashews, which shouldn’t take more than a few minutes.
- Add in all other ingredients except your noodles. Leaving your stove on medium heat, bring all of the contents back to a boil, and then reduce the heat to low and simmer for another ten minutes or so.
- During the half waypoint in your simmering, add in your noodles. You will start to notice your mixture getting thicker. Tip: if it is too thick, add a little more coconut water to the mix.
- Add your remaining coconut meat to your serving bowl, and top with your porridge. Top with dried fruits, nuts, cinnamon or seeds and enjoy warm!
Make It This Way
If you don’t have demerara on hand, you could substitute it out for palm sugar or date sugar.
Try swapping out cashews for your favourite nuts, such as pecans or almonds.
Try This
Try swapping out the rice noodles for oats, and enjoy this as a healthy, filling breakfast!
