Coconut and Mango Farro Porridge

Prep
Time
Total Time
Number Of
Ingredients
7
Servings4

Farro, a nutty ancient grain, cooked in coconut milk and Reddi-wip for a warm, tropical flavored farro porridge breakfast recipe

Ingredients
  • 1 can (13.5 oz each) lite coconut milk
  • 1 cup Reddi-wip® Original Dairy Whipped Topping (1 cup = 2 seconds)
  • 3/4 cup water
  • 2 tablespoons firmly packed light brown sugar
  • 1/8 teaspoon salt
  • 1 cup pearled farro, uncooked, sorted, rinsed
  • PAM® Coconut Oil No-Stick Cooking Spray
  • 1/4 cup sweetened flaked coconut
  • 1 medium mango, peeled, chopped
 
Directions
  1. Combine coconut milk, Reddi-wip, water, brown sugar and salt in small saucepan. Bring to a boil. Stir in farro. Cover, reduce heat and simmer 35 minutes or until tender and mixture is creamy, stirring occasionally
  2. Meanwhile, spray small skillet with cooking spray. Heat over medium heat; add coconut and cook about 5 minutes or until toasted and golden brown, stirring frequently. Remove from skillet; set aside.
  3. Remove farro from heat and stir in mango. Top each serving with toasted coconut and additional Reddi-wip, if desired.
Cook's Tips

Make Ahead: Prepare recipe through step 2. Place farro in medium bowl. Cover; refrigerate overnight. Place toasted coconut in small bowl. Cover; set aside on counter overnight. Reheat farro in slow cooker set on LOW for 1 hour or until hot. Stir in mango and 1/4 cup milk before serving. Top each serving with toasted coconut and additional Reddi-wip, if desired.

Cook's Tips

Make Ahead: Prepare recipe through step 2. Place farro in medium bowl. Cover; refrigerate overnight. Place toasted coconut in small bowl. Cover; set aside on counter overnight. Reheat farro in slow cooker set on LOW for 1 hour or until hot. Stir in mango and 1/4 cup milk before serving. Top each serving with toasted coconut and additional Reddi-wip, if desired.

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Nutrition Information
Calories: 346 View complete nutrition information
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