Kenyan Arrowroot Porridge with Coconut
A creamy and comforting gluten-free porridge made with arrowroot flour and coconut milk, a traditional Kenyan breakfast option.
5m prep + 15m cook4 servings
WHEAT-free
250 cal|2g protein|35g carbs|12g fat|2g fiber
Ingredients
- 1/2 cup Arrowroot Flour
- 4 cups Coconut Milk
- 2 cups Water
- 1/4 cup Sugar
- 1/4 tsp Cardamom
- 1/4 cup Grated Coconut
Instructions
- 1In a bowl, mix arrowroot flour with 1 cup of water to form a smooth paste.
- 2In a saucepan, combine coconut milk, remaining water, and sugar.
- 3Bring to a boil over medium heat, stirring constantly.
- 4Reduce heat to low and slowly pour in the arrowroot paste, stirring continuously to prevent lumps.
- 5Add cardamom and simmer for 10-15 minutes, or until the porridge thickens to your desired consistency.
- 6Serve hot, garnished with grated coconut.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.