Coconut porridge

Coconut porridge

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

This is inspired by a Brasilian sweet dish called canjica, which is often served at the Festa Junina, the big winter festival. Canjica, a type of white corn, is cooked with coconut milk and sugar, sprinkled with spices and sometimes topped with crushed peanuts. Ours is a hot version made with oats, which are much easier to get hold of. It’s the perfect start to a cold day.

Ingredients

Quantity Ingredient
400ml coconut milk
400ml milk
180g rolled oats
30g desiccated coconut
4 tablespoons sugar, or to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
handful roasted peanuts, roughly chopped
sea salt

Method

  1. Heat the coconut milk and milk in a saucepan over a gentle heat. Add the oats, coconut, sugar and a pinch of salt and stir well. Bring to the boil, then reduce the heat and simmer gently for a few minutes, until soft and creamy. Stir in a little hot milk or boiling water if the consistency is too thick. Spoon into bowls and sprinkle over the cinnamon, cloves and chopped peanuts to serve.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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