Dairy-Free Grízes Tészta with Berries and Maple Syrup

Ingredients

• 1 cup Small Pasta (Orzo)
• 2 cups Coconut Milk
• 1/4 cup Semolina
• 1 tsp Vanilla Extract
• 1/4 cup Maple Syrup
• 1 cup Mixed Berries
• 1/4 tsp Salt

Instructions

1. 1Pour the 2 cups of Coconut Milk into a medium saucepan. Add the 1/4 tsp of Salt to the saucepan. Place the saucepan over medium heat, aiming for a temperature between 185-205°F (85-96°C), and heat until the mixture reaches a gentle simmer, indicated by small bubbles forming around the edges of the liquid. This process will take approximately 3-5 minutes.
2. 2Once the coconut milk is gently simmering, carefully add the 1 cup of Small Pasta (Orzo) and the 1/4 cup of Semolina to the saucepan. Reduce the heat setting to low, maintaining a very gentle, barely bubbling simmer, which is typically around 180-190°F (82-88°C).
3. 3Continue to cook the mixture for 15-20 minutes, stirring constantly with a spoon to prevent the pasta and semolina from sticking to the bottom of the saucepan. The mixture will gradually thicken as the pasta cooks and the semolina absorbs the liquid. It is done when the pasta is tender to the bite and the overall consistency is creamy and thick, similar to a porridge.
4. 4Remove the saucepan from the heat source. Stir in the 1 tsp of Vanilla Extract until it is fully combined into the creamy mixture.
5. 5Carefully divide the cooked Grízes Tészta evenly among four serving bowls. Top each portion with the 1 cup of Mixed Berries, distributing them across the surface, and then drizzle the 1/4 cup of Maple Syrup over the berries and Grízes Tészta in each bowl.

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