Turmeric and coconut porridge

Name: Turmeric and coconut porridge recipe
Yield: 4
Ingredients: 2 tsp finely grated fresh turmeric; 2 cups (180g) rolled oats; 330ml can evaporated coconut milk (from health food shops – substitute coconut milk); 2 tbs maple syrup; 1 tbs coconut oil; 1 vanilla bean, halved, seeds scraped; 2 tsp ground ginger; 1 tsp ground cinnamon, plus extra to dust; Coconut milk and shaved fresh coconut (optional), to serve

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jul 25, 2018

This breakfast bowl is rich in antioxidants with anti-inflammatory powers. It'll help you feel amazing inside and out.

2 tsp finely grated fresh turmeric
2 cups (180g) rolled oats
330ml can evaporated coconut milk (from health food shops – substitute coconut milk)
2 tbs maple syrup
1 tbs coconut oil
1 vanilla bean, halved, seeds scraped
2 tsp ground ginger
1 tsp ground cinnamon, plus extra to dust
Coconut milk and shaved fresh coconut (optional), to serve

Method

1.

Combine turmeric and 3 cups (750ml) water in a bowl and stand for 10 minutes to infuse.
2.

Place 1/4 tsp freshly ground black pepper, turmeric mixture and all remaining ingredients except coconut milk and shaved coconut in a wide saucepan over medium heat and cook, stirring regularly, for 7-8 minutes or until mixture thickens. Discard vanilla pod. Divide porridge among serving bowls and top with coconut milk and coconut flakes. Dust with extra cinnamon to serve.

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