Start the day the right way right with this gluten-free, high-fibre, high-protein chocolate coconut porridge.
- 25 mins
- 15ml Maltabella powder
- 15ml cocoa powder
- 400ml tin coconut milk
- 125ml quinoa
- 5ml xylitol
- pinch of salt
- 125ml water
- 80ml desiccated coconut
- toasted coconut flakes, blueberries and dark chocolate, to serve
- Combine the Maltabella and cocoa with some of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, quinoa, xylitol and salt and bring to a boil.
- Cook for about 15 minutes, stirring occasionally, or until the quinoa is cooked. Add the water and desiccated coconut and cook for 3 minutes. Serve topped with coconut flakes, blueberries and chocolate.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: June, 2019