Low Histamine 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 noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/2 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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)
Can be omittedbanana
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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