Grain-Free Strawberries ‘n “Cream” Porridge

Grain-Free Strawberries ‘n Cream Porridge Recipe photo

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 1/2 cups coconut milk*
6 tablespoons coconut flour
2 eggs
1/8 teaspoon salt
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
1/2 – 2/3 cup chopped strawberries (about 4 or 5 medium berries)

In a small saucepan whisk together the first 5 ingredients. Bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Melodie, Fort Mill, SC

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Published on February 25, 2013

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7 Comments

Monica December 27, 2013 at 10:08 am - Reply

Delicious! I made as directed, adjusting the salt and honey to my taste. I will also try this with peaches and other fruits. I’ve been dying for a cream of wheat replacement and this is it!

Mary E April 11, 2013 at 9:19 am - Reply

This is delicious! I made it with a commercial blend of almond milk and coconut milk. I like the slightly grainy texture. I definitely will add this to my recipe box. Thank you for this recipe!

Mary Beth March 21, 2013 at 9:33 am - Reply

Delicious!! I really liked the creaminess and texture.  Coconut flour can be tricky (with its super absorbent qualities) but I thought this was great! The coconut oil probably makes the difference, don’t forget to add that! Very good replacement for cream of wheat. :)

Melissa March 4, 2013 at 1:10 pm - Reply

Tastes great! Keep in mind that the coconut flour does have a different texture than grain porridge. I did not experience any dry mouth from it, though. 

I used full-fat coconut milk and honey, then used a whisk attachment on a hand mixture to make sure everything was blended smoothly. Yum! I want to try it with blueberries next!

Joanna March 2, 2013 at 11:12 am - Reply

I usually like porridge a little bit thinner than the picture, and I was making it for my son, so I halved the recipe using 1 cup of milk, 2 TB of coconut flour, 1 egg, 1 tsp honey, a bit of salt, but keep 1 TB coconut oil.  It was perfect and yummy.  Thanks for the recipe.  It’s a keeper!

Rhonda February 26, 2013 at 11:21 am - Reply

This was delicious!  I loved the creamy texture- more delicate yet more substantial than cream of wheat, though the particles are shaped differently- fiber-shaped instead of rounded.  The bits of brightly-flavored strawberries were especially nice with the porridge.

One word of caution:  do NOT omit the coconut oil.  I did, by accident.  The super-high fiber content makes this something to choke on if that oil isn’t there.  Use it.  Then you’ll like this.  A lot.

Jenny February 26, 2013 at 8:58 am - Reply

Tried this and it tasted very strange.  The picture looked so appetizing but I followed the instructions to the letter and it ended up leaving your mouth dry like the coconut flour was soaking up all available moisture.  Smells great, looks great, tastes not so great.

Grain-Free Strawberries ‘n “Cream” Porridge