Cacao Coconut "Porridge"

With the success of my first Coconut "Porridge" recipe, I was super excited to try another favorite flavor - chocolate! I am absolutely in love with everything about this breakfast combination. Chocolate, coconut and raspberries are matches made in taste-bud heaven! I topped it with a dollop of whipped coconut milk cream (aka, my new favorite, high-fat addition to breakfasts or snacks) raspberries and cacao nibs!



Serves 1

You will need:

• 3 tbsp Coconut Flour, sifted
• 2 tbsp shredded coconut
• 1 tbsp raw cacao powder
• 3/4 cup coconut milk 
• canned coconut milk will yield a thicker porridge, but I used So Delicious Unsweetened Coconut Milk with success
• 1/4 cup water
• 1 egg
• one reader had success with a vegan flax egg substitution
• 1/2 mashed banana - optional, for added sweetness 
• I did not use banana found the flavor to be sweet enough
• 1 tsp vanilla extract

Directions:

• In a small bowl, stir together the coconut flour, shredded coconut and cacao powder until combined. 
• Place the liquid ingredients with the coconut flour, shredded coconut and cacao powder in a small sauce pan and bring to a boil, stirring once or twice.
• Immediately turn the heat to low, partially cover with the lid, and let simmer for 3 minutes, stirring half way through. It should thicken slightly.
• Take the pan off the eat, then crack the egg into the porridge (or stir in vegan flax egg). 
• Whisk vigorously so the egg doesn't scramble, and return to the heat. 
• Stir in the mashed banana if you're using it, and vanilla extract
• Cook about 2 more minutes until the porridge reaches a nice thick consistency.
• Pour into a bowl and top with nuts, nut butter, berries, whipped coconut cream, or whatever your heart desires!

Enjoy! :)