THE RECIPE JOURNAL · Breakfast
Farro Porridge Topped with Coconut
Warm up your mornings with this cozy bowl of nutty farro porridge, perfectly creamy and topped with a touch of tropical coconut. It’s a simple, wholesome way to start the day feeling nourished and satisfied.
FROM THE KITCHEN • Farro Porridge Topped with Coconut
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt into a large pot. Heat everything over medium, stirring now and then until it just starts to simmer. Once it’s simmering, lower the heat to a gentle simmer, cover the pot, and let it cook slowly. Keep it on low for about 20 to 25 minutes, or until most of the liquid is absorbed and the farro is tender but still has a bit of bite. When it’s done, give it a good stir, then serve it warm. Top each bowl with some toasted coconut and almonds for a nice crunch and extra flavor.
Why you’ll love it
This dish offers a warm and comforting start to your day with the nutty flavor of whole grains paired beautifully with creamy coconut. It’s hearty yet light, making it perfect for a nourishing breakfast or snack that keeps you satisfied for hours.
How to serve
Top with fresh fruits like berries or sliced bananas for added sweetness and texture. A drizzle of honey or maple syrup complements the coconut flavor well. You can also sprinkle some toasted nuts or seeds for a delightful crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the porridge if it has thickened.
