Quick and easy porridge topped with grilled banana and roast coconut. Smooth and creamy with the crunch of coconut, a perfect way to start your day!
I am dreaming of an empty washing basket…… I think it only happens on the movies. Meanwhile, over the constant hum of the forever full washing machine we are getting ready to go for a long lunch at my favourite; Millbrook Winery (also where I work on the weekends) three courses of amazing produce mostly grown on the farm and picked this morning….. Cant wait!
creamy semolina porridge with grilled banana and crunchy coconut
for 4 serves;
2 tsp vanilla extract
1 cup shaved coconut
coconut sugar (optional)
Preheat oven to 180°C. Peel and slice the bananas in half, place on a baking tray and drizzle with the vanilla. Bake in oven for 15 minutes. Sprinkle the coconut on a tray and place in the oven for the last 5 minutes. Pour the milk into a saucepan and heat over med-high heat, just before it boils start slowly sprinkling the semolina in whilst continually whisking. Once all combined remove from heat and whisk in some extra cold milk if the consistency is too thick. Pour into bowls and top with coconut sugar, banana and roast coconut.