Interstitial Cystitis Friendly Coconut & Sweet Potato Breakfast Porridge
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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
Ingredient noteInterstitial cystitis treats warming spices like cinnamon as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~1/2 tsp per serving) is likely tolerated by many. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteInterstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 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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