GERD Friendly Coconut & Sweet Potato Breakfast Porridge
Total time30 min
Prep time10 min
Cook time20 min
5.0(8)
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Learn more →Ingredients
2 servings
- 1 medium sweet potato (about 8 oz), peeled and finely grated
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tsp ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- 1 tbsp maple syrup, plus more to taste
- ½ tsp vanilla powder
- 1 tbsp coconut oil
For serving
- ¼ cup unsweetened shredded coconut, toasted (optional)
- ½ medium banana, sliced (optional)
Instructions
- 1
Peel and finely grate the sweet potato using the fine holes of a box grater or the grating disc of a food processor — you should have about 1 1/2 cups loosely packed.
- 2
Melt the coconut oil in a medium saucepan over medium heat until shimmering. Add the grated sweet potato and cook, stirring frequently, for 4–5 minutes, until the strands soften and begin to stick lightly to the pan.
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