Triple-Coconut Quinoa Porridge
Adapted from Whole Grain Mornings, by Megan Gordon

I love the idea of porridge for breakfast, and I really like quinoa in all its permutations. I love the idea of using coconut milk, oil, and flakes. I think this would be terrific with sliced mango (which I didn’t have on hand when I tested the recipe). Or maybe roasted pineapple.

Mostly, I kept the recipe as is, but made a few tweaks that seemed more suited to my palate. I took out all the sugar – as even as little as 2 tablespoons tasted too sweet on my first go-around making this. The second time around, without the sugar, I could taste the coconut flavors better and I found the natural sweetness from coconut to be enough for me. Since we’ve kept a low-sugar household for quite some time, my palate is very sensitive to things that are sweet but aren’t dessert. I opted for light coconut milk instead of the full version, and I doubled the amount of ground ginger because I liked a little bit more kick. If you plan on using coconut oil, I strongly recommend you use extra-virgin coconut oil. Less refined, it’s much better for you than its non extra-virgin cousin – and it tastes better too. Next time when I make this, I’d like to try this porridge with fresh ginger – I bet it’s going to be great.

1 ¼ cups (60 grams) unsweetened coconut flakes
1 teaspoon pure vanilla bean extract
1 (13-ounce; 400 ml) can light coconut milk
1 cup (180 grams) quinoa, rinsed
2 tablespoons natural cane sugar, (optional – see headnote)
1/2 teaspoon ground ginger
¼ teaspoon kosher salt
1 to 2 tablespoons melted extra-virgin coconut oil, for serving (optional)

Preheat the oven to 325[dg]F; position the rack in the middle.

Place ¾ cup of the coconut flakes in a shallow baking pan and toast in the oven until fragrant and just golden brown, 4 to 6 minutes. Transfer to a plate and set aside.

In a medium pot set over medium heat, combine coconut milk, quinoa, remaining coconut flakes, sugar (if using), ginger, and salt with ¼ cup of water. Bring the mixture to a slow boil. Decrease heat to low and cover the pot. Cook porridge until thickened and most of the liquid has been absorbed, stirring a few times to prevent sticking at the bottom, 15 to 20 minutes.

Remove from heat and let sit, covered, for 10 minutes. Divide between bowls and garnish with the toasted coconut flakes and a drizzle of the melted coconut oil.

Makes about 3 cups – Serves about 2.