I had started to make a smoothie, and had 1 cup of coconut milk in the blender along with a green plantain, ground cinnamon and ground ginger. A quick look at the thermometer (which read 1 degree Fahrenheit) and I had a change of heart. I added a few more spices and whipped up the ingredients in my blender. I brought out my saucepan and turned the smoothie into a nutrient dense warming porridge. This recipe was made on the fly, but hubby and the D-Man enjoyed this breakfast porridge so I’m sharing it with you. The amount of milk you use will vary depending on the consistency you prefer and also the type of coconut flour you use. Just add the milk slowly, it’s easier to add more than to end up with a runny mess. This recipe as written made 4 very large servings.
2 Tablespoons Pastured Butter
1/8 teaspoon Sea Salt
1/4 Cup Organic Maple Syrup
3/4 Cup Unsweetened Shredded Coconut
3/4 Cup Organic Coconut Flour
1 Medium Green Plantain
2 1/2 Cups Milk of Choice (approximately)
3 teaspoons Ground Cinnamon
3 teaspoons Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
In a blender combine 1 cup of milk, 1 peeled and roughly chopped green plantain, 1/4 cup maple syrup, and spices. Blend till smooth.
Melt 2 tablespoons of butter along with the 1/8 teaspoon of sea salt over low heat in a medium sized sauce pan.
Add the shredded coconut and coconut flour stirring to coat with the melted butter.
Add the milk/plantain/maple syrup/spice mixture from the blender to the sauce pan and stir vigorously until the ingredients are well combined.
Stirring frequently add more milk to reach your desired consistency.
Taste and adjust seasonings, garnish if desired, then serve.