We got the memo. Fall is here and we're ready for it.
The fall craft bug? check!!
I do have a non-banana coconut porridge recipe, but I do think I prefer my new creation with the added banana. I like banana and I think it adds a nice flavor enhancement. Next time, I am thinking about blending one banana and one peach because we love peach and it just so happens to be peach-a-rama here with loads of yummy ones to choose from.
Banana Coconut Porridge
no: gluten, grains, dairy, eggs, soy, nuts
1 1/2 cups shredded coconut
2 bananas blended with 1 cup coconut juice
1 tablespoon molasses
1 cup water
1/2 cup raisins
Blend two bananas with one cup of cococnut juice, then pour into a sauce pan
Add remaining ingredients to sauce pan
Place on medium heat and bring to a light boil
Cover with lid (turn down if necessary, we want a light simmer but not a hard boil)
Stir ocassionaly, cook covered for 10 minutes
Remove from heat, leave the lid on and let it sit for another 5 to 10 minutes
Serve topped with fresh fruit (or eat by itself, my favorite way)
My daughter likes it with fresh apple pieces and a topping of pink sprinkles (that is, beet-dyed honey-coated shredded coconut sprinkles made by her dad).
Little Miss Muffet,
sat on a tuffet,
eating her curds and coconut..
along came a spider,
who sat down beside her,
and frightened miss muffet away!