Creamy coconut porridge with raspberries
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Contents
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ingredients
350 ml coconut milk 6 tbsp coconut flour 2 tbsp honey 2 tbsp coconut oil 1 tbsp vanilla extract 2 pcs egg 150 g raspberries salt ground cinnamon
procedure
1. Mix the coconut milk, honey, salt, egg and vanilla extract with a whisk and add the coconut flour. Cook until thickened. 2. Add melted coconut oil, stir and remove from stove. Place in bowls, top with fresh raspberries and sprinkle with cinnamon. Enjoy!
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