Toasted Coconut Breakfast Porridge

Name: Bubur Sarapan Kelapa Panggang
Total time: 30 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1 14 -ounce can coconut milk (regular or light is fine); 1/2 cup quinoa; a pinch of salt; 1 1/2 cups rolled oats; 1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this; 1/2 cup unsweetened coconut flakes; cinnamon to taste; apple slices, peanut butter, or honey for topping

Simple Coconut Breakfast Porridge - a wholesome and cozy breakfast recipe with quinoa, oats, coconut milk, and one surprise ingredient!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

5 servings

1 14 -ounce can coconut milk (regular or light is fine)
1/2 cup quinoa
a pinch of salt
1 1/2 cups rolled oats
1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this
1/2 cup unsweetened coconut flakes
cinnamon to taste
apple slices, peanut butter, or honey for topping

Steps

Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.
In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.
Serve up the porridge topped with toasted coconut and anything your heart desires.