Coconut porridge with saffron, wheat germ and coconut blossom sugar from Chantal Voets can be prepared in 15 minutes. You make this dish with Coconut blossom sugar, Wheat germ & Coconut flour from Amanprana. This recipe from the Indonesian kitchen is delicious as Appetizer, Side dish & Stamppot. It also fits perfectly in a Vegetarian, Vegan & Lactose-free diet.
Ingredients for coconut porridge with saffron, wheat germ and coconut blossom sugar
- 1 l oat drink with vanilla
- 150 g porridge oats
- 2 cinnamon sticks
- 2 tbsp coconut flakes or coconut flour, Amanprana
- 1 tsp grated lemon zest
- ½ tsp saffron strands
- ¼ tsp ground cardamom
- ¼ tsp turmeric
- 5 tbsp coconut blossom sugar, Amanprana
- 1 tbsp wheat germ, Amanprana
- Fresh mint leaves
Preparation of coconut porridge with saffron, wheat germ and coconut blossom sugar
Porridge as a dessert? It's a great alternative to rice pudding!Bring the oat drink and the porridge oats to the boil, adding all of the other ingredients except for the wheat germ. Turn down the heat and leave to simmer for another 10 minutes. Stir occasionally. Turn the heat off. Add the wheat germ. Serve in bowls or dessert glasses and finish with a mint leaf or cinnamon stick.
Tip from Chantal:
Leave the rolled oats to soak overnight in a little water. It will make them easier to digest, and your porridge will be smoother and take less time to cook.
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.