Tuesday, 19 February 2013

Coconut Breakfast Risotto with Cherries & Cinnamon

One of the reasons I love using Instagram is for the incredible amount of inspiration I get for recipes and flavour combinations on a daily basis. This recipe was inspired by the lovely Chelstradamus to make this sweet breakfast risotto. 

I used creamy coconut milk and sweet cherries to make this dish a deliciously decadent breakfast.
Go on, you deserve a little decadence.

Serves 2

1/2C risotto rice
1 tin of light coconut milk
1tsp cinnamon
2tsp coconut palm sugar
6 cherries, pitted and sliced in half
1/4C unsweetened shredded coconut 

Place a small saucepan over medium heat.
Add the rice to the pan. Add half the coconut milk and stir continuously until it is absorbed by the rice. Add the second half of the coconut milk, along with the shredded coconut (reserving a little to sprinkle on top), cinnamon and coconut sugar and stir continuously until the rice has plumped up and has absorbed most of the liquid. Once the rice is soft, add the cherry halves (reserving a few for decoration) and cook for a further 2 or 3mins just to heat the cherries through.

Spoon into two small dishes or ramekins and sprinkle with the reserved coconut and cherries.

This is just one flavour combination idea, here are some other suggestions: 
-Add one mashed banana and put a blob of peanut butter on top
-Add vanilla bean paste and dried cranberries
-Add 1/2tsp cocoa powder and some strawberries
-Add chai spices and pear slices

What flavour combinations would you use?

Enjoy xo

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