This Coconut and Almond Porridge is a warm and comforting breakfast that's perfect for chilly mornings. It's made with almond meal and shredded coconut for a rich, nutty flavor, and almond milk for a creamy texture.
Combine the almond meal, shredded coconut, and almond milk in a saucepan.
Bring to a simmer over medium heat, stirring frequently.
Cook for 5-10 minutes, or until the porridge thickens to your liking.
Stir in the sweetener.
Serve warm, topped with fresh berries.
Ingredient Notes:
Almond Meal - This is low FODMAP at a moderate serving size. However, it’s not recommended to go above 1/4 cup due to the Oligos.
Shredded cocounut - In a moderate serving size, shredded coconut is low FODMAP. However, it’s important to not go above 1/2 cup due to the Sorbitol content.
Suitable Stevia - We get it. Suitable Stevia isn’t exactly front-shelf on supermarkets, so it might be a bit difficult to get hold of depending where you are. Therefore, as an alternative, feel free to use pure maple syrup. Just make sure that you check the ingredients on the bottle to ensure they’ve not sneaked any high FODMAP ingredients in there.
Fresh Berries - Most berries contain fructose, a type of FODMAP. However in small servings they should be tolerated. Make sure that you only have a handful!
Dairy-free Milk - We personally think almond milk is the best, but you can choose whichever alternative you prefer! Only thing is to check the label and ensure there’s no sneaky FODMAP ingredients in there. Remember: Soybeans contain Oligosaccharides (a type of FODMAP) so probably best to stay off soy milk if you can!
Ingredients
Directions
Combine the almond meal, shredded coconut, and almond milk in a saucepan.
Bring to a simmer over medium heat, stirring frequently.
Cook for 5-10 minutes, or until the porridge thickens to your liking.
Stir in the sweetener.
Serve warm, topped with fresh berries.