Coconut and Mango Farro Porridge
10Prep Time Minutes
40Total Time Minutes
7Number of 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
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||8 g||39%|
|Dietary Fiber||6 g||25%|
|Vitamin C||19 mg||31%|
|Vitamin A||560 iu||11%|
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
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.
Remove farro from heat and stir in mango. Top each serving with toasted coconut and additional Reddi-wip, if desired.
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.