Chocolate coconut porridge with poached cherries
Wake up with a treat and whip up this quick chocolate porridge for breakfast - it's the perfect end-of-week indulgence (without the guilt)!
For the poached cherries
160g cherries, de-stoned and halved
½ a vanilla pod, split
For the porridge
80g coconut flour
60g desiccated coconut
40g coconut flakes
2 tablespoons raw cacao powder
300 ml coconut milk
50 ml double cream, to serve
2 tablespoons grated 85% dark chocolate or 20g cacao nibs, to serve
1. Place the cherries, vanilla pod and water into a small saucepan and put over a low heat for 20 minutes. The poaching process should be gradual so the fruit releases its natural sugars and juices.
2. While the fruit is poaching, place all the porridge ingredients into a medium-sized saucepan and place over a low heat.
3. Gently cook for 10 to 15 minutes, stirring regularly, until the porridge starts to thicken and become creamy. Continue until the porridge has reached your preferred consistency.
4. To serve, divide the porridge between two bowls, add the fruit and syrup, drizzle with cream and top with cacao nibs.
This is an edited extract from The Pioppi Diet by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.