Monday, May 23, 2016

Coconut Cream Berry Polenta

Step aside oatmeal, there's a new hot breakfast in town.  Polenta.
It may sound sketchy at first, but trust me, this delicious berry breakfast is packed full of flavor.
I've long since discovered the magical happenings of cooking any hot breakfast in milk rather than water, and this one takes it one step further.  Coconut milk provides sweetness and texture, which pairs perfectly with berries of any kind.  Sprinkle some toasted coconut over the top and you are good to go.

Coconut Cream Berry Polenta
Recipe modified from Edible Perspective

1 c. polenta (I use this)
1 1/2 c. water
1 1/2 c. coconut milk
1 Tbsp. coconut oil
1 Tbsp. honey
1/2 tsp. salt
3/4 c. toasted flaked coconut
berries of choice

In a medium sized pan, bring water and coconut milk to a simmer over medium high heat.
Whisk in polenta.
Reduce heat to low, cover, and cook for 5 minutes.

After cooking, whisk in the coconut oil, honey, and salt.
Ladle into bowls and top with berries, toasted coconut, and extra coconut milk.

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