Paleo Sombi Millet Porridge with Coconut Cream
A grain-free take on Sombi, a traditional Senegalese millet porridge. This version uses cassava flour to mimic the texture, sweetened naturally with dates and topped with rich coconut cream.
Ingredients
- 1 cup Cassava Flour
- 4 cups Coconut Milk
- 8 pitted Dates
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 can, refrigerated overnight Coconut Cream
Instructions
- 1In a blender, combine coconut milk and dates. Blend until smooth.
- 2Pour the mixture into a saucepan and bring to a simmer over medium heat.
- 3Whisk in cassava flour gradually to avoid lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
- 4Stir in vanilla extract, cinnamon, and salt.
- 5Reduce heat to low and simmer for another 10 minutes, stirring occasionally, to ensure the cassava flour is cooked through.
- 6While the porridge is simmering, scoop out the thick coconut cream from the top of the refrigerated can. Whip lightly with a fork until smooth.
- 7Serve the porridge hot, topped with a dollop of coconut cream.
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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