Creamy co­conut milk and mealie por­ridge

Pea flour is a great gluten-free al­ter­na­tive to cake flour and is avail­able at health stores and many large su­per­mar­kets. If in a hurry, re­place the mealies with canned corn.

YOU Breakfast - - Contents -



Prepa­ra­tion time: 15 min­utes Cook­ing time: 15-20 min­utes

6 cooked mealies 1 can (400 ml) co­conut milk 30 ml (2 T) pea flour 45 ml (3 T) su­gar dried cran­ber­ries and nuts to serve (op­tional)

1 Re­move the ker­nels from the mealies and set aside. 2 Heat the co­conut milk in a saucepan over medium heat. Add the ker­nels and sim­mer for 10 min­utes. 3 Mix the pea flour with a lit­tle wa­ter to form a runny paste and pour into the co­conut milk, along with the su­gar. Lower the heat and sim­mer un­til the mix­ture thick­ens. Serve with cran­ber­ries and nuts, if us­ing.

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