Kenyan Arrowroot Porridge with Coconut
A creamy and comforting gluten-free porridge made with arrowroot flour and coconut milk, a traditional Kenyan breakfast option.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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