Coconut Curry Porridge with Bananas, Brown Sugar and Pecans
3 3/4 cup Silk Coconut Milk
3/4 cup uncooked Cream of Wheat
2 tbsp brown sugar
1/4 tsp Indian curry powder
1/4 tsp salt
In a medium sized saucepan, bring to a boil coconut milk, brown sugar, curry powder, salt. Slowly whisk in cereal. Return to a boil and cook for 1-2 minutes or until thickened.
Pour into individual serving bowls and top with sliced bananas, pecans, coconut and additional brown sugar.
Makes 4 Servings
Recipe by Amy Richardson