Servings: 2 servings
Calories: 330kcal
Ingredients
- 3/4 cup canned coconut milk
- 1/2 cup unsweetened almond milk
- 1/3 cup water
- 2 tablespoons chia seeds
- 2 tablespoons golden flaxseed meal
- 2 tablespoons unsweetened shredded coconut
- 1 1/2 tablespoons allulose
- 1/2 teaspoon ground cinnamon plus more to serve
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, combine the coconut milk, almond milk, water, allulose, cinnamon and salt. Bring to a gentle simmer over medium heat.
- Whisk in the chia seeds and flaxseed meal. Simmer, stirring often, for 4 to 5 minutes until thick and creamy.
- Take the pan off the heat and stir in the vanilla. Let the porridge stand for 2 minutes; it will thicken more as it cools.
- Spoon into bowls, sprinkle with the shredded coconut and a dusting of cinnamon, and serve warm.
Notes
If the porridge gets too thick, loosen it with a splash of almond milk. It also sets firm in the fridge overnight, so you can make it ahead and warm it in the morning. Toast the shredded coconut in a dry pan for extra flavor.
Chef's Tip: Simmer one whole clove in the milk and remove it before serving. Brazilian cooks love the pairing of clove and cinnamon in sweet dishes.
Keto Swap: Mingau is usually thickened with cornstarch, cornmeal, oats or tapioca and sweetened with sugar. Chia and flax do the thickening here, and allulose replaces the sugar.
Success Tip: Top with a few fresh raspberries or a spoonful of nut butter for children, who often love it as a warm pudding.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 6g | Fat: 30g | Fiber: 7.5g
Tried this recipe?Let us know how it was!