Coconut Porridge With Curried Honey
Chef Jessica Koslow
This is not the bland bowl of porridge Goldilocks found when she entered the cottage of the Three Bears. Chef Jessica Koslow of Sqirl restaurant in LA infuses the hot cereal with curry and coconut, giving it an Indian accent. This version can also be prepared dairy-free with almond, oat or soy milk.
1 tsp. curry powder
4 tbsp. honey, divided
1 can (14 oz.) coconut milk
½ cup milk (almond, oat, soy, etc.)
1 tbsp. water
Pinch of salt
1 cup rolled oats
4 dates, seeded and cut into small pieces
1 tbsp. toasted shredded coconut
1. In small bowl, mix curry powder with 2 tablespoons honey; set aside.
2. In medium saucepan over medium-low heat, bring coconut milk, milk, water, salt and remaining 2 tablespoons honey to a gentle boil. Stir in oats. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Oats should be soft and porridge should look cohesive and silky.
3. Scoop porridge into six bowls and sprinkle dates and toasted coconut on top. Drizzle with curried honey. Or scoop into a heatproof container and refrigerate. Serve cold, stirring in more milk if necessary to loosen. Add toppings as above.
Photo courtesy of National Honey Board