Coconut semolina porridge with blueberries, lemon zest and turmeric
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  1. 50 grams (1/3 cup) whole grain semolina, wheat or spelt
  2. 100 ml (half a cup) coconut milk
  3. 200 ml (about one cup) water
  4. One teaspoon coconut blossom sugar
  5. A tablespoon of yogurt or cottage cheese
  6. A few coconut flakes
  7. A few spoons of blueberries (or other berries)
  8. Zest of half a lemon
  9. A pinch of turmeric powder
  1. Mix the coconut milk with the water and bring to a boil.
  2. Immediately stir in the semolina, then reduce the heat to low, stirring constantly with a whisk or a fork so the semolina doesn't form lumps.
  3. Stir in the coconut sugar.
  4. Let the semolina simmer at very low heat for five minutes, until it thickens but still looks creamy. Then mix in the yogurt or cottage cheese.
  5. In the meantime, warm the blueberries in a small pot until they are melting.
  6. When the semolina is ready, top it with the warm blueberries, a few coconut flakes, the lemon zest and a pinch of turmeric.
  7. Enjoy!