Creamy coconut farro cereal


One of the best parts of vacation is having breakfast. Since I don’t get hungry until 10am, at work I usually just wait until lunch to eat. But at home it’s all about reading the paper for hours, multiple cups of coffee and a warm breakfast. Ever the supplier of recipes, my Aunt Isabella suggested I try this new take on oatmeal. It’s low-gluten and dairy free, full of protein and tastes kinda like a thai rice pudding (that begs for mango).

Creamy coconut farro cereal


2 cups whole farro wheat, rinsed and soaked
4 cups water
1 cup coconut milk
1/2 cup organic unsweetened coconut flakes
2 teaspoons honey
1/4 teaspoon salt
coconut flakes, slivered almonds, dates, or mango for garnish

Soak farro in 2 cups of water for 60 minutes or even overnight. Drain and rinse. In saucepan add rinsed farro and 4 cups of water and bring to a boil. Then reduce to low temperature and simmer covered for additional 30 minutes, or until the grains are completely cooked. While this is taking place, toast the coconut flakes in a sauce pan or in the oven. Then, over very low heat sir into the cooked grains 1 cup coconut milk, coconut flakes, honey and salt. Let sit for 10 minutes.

Enjoy in your pajamas.




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