Raspberry semolina porridge
Raspberry semolina porridge, quick and easy, sweet vegan breakfast recipe.
- 1 can (400ml)(13,5 oz) coconut milk
- 2 cups frozen raspberries + more for topping (optional)
- 6 tbsp semolina
- 3 tbsp agave syrup
- a handful of walnuts (optional)
- a handful of coconut chips (optional)
- chia seeds (optional)
In a medium-size saucepan, add coconut milk, frozen raspberries, semolina, and agave syrup.
Stir well and turn to maximum heat. Bring to boil.
Reduce the heat and let simmer until the texture thickens. Stir continuously.
Pour the porridge into two bowls and top with walnuts, coconut chips, and chia seeds, or other toppings of your choice.
Serve and enjoy.