Sorghum Coconut Breakfast Pudding with Roasted Pineapple
This sweet, creamy and chewy breakfast pudding is an updated take on chia pudding. It's a source of fiber and protein, and a fantastic way to start your day!
Servings4
Ingredients
1cupsorghum
2cupscoconut milk
2cupswater or milk alternative
1Tvanilla extract
1Tmaple syrup
1.5tground cinnamon
1cardamom pod
1piecespineapplecord and chopped into small
1Tbrown sugar
2tmelted coconut oil
1tvanilla extract
Instructions
Preheat oven to 325F.
In a medium pot, combine the coconut milk, water or milk alternative, 1T vanilla extract, maple syrup, cinnamon, and cardamom. Bring to a simmer. Add sorghum and cook on low heat, stirring often, until thickened and sorghum is chewy but tender, around 60 minutes.
Remove from the heat source when the pudding is still slightly loose. It will thicken upon standing.
Toss the pineapple pieces with the sugar, coconut oil, and 2t vanilla extract. Spread in a single layer on a parchment-lined baking sheet and cook in the oven at 325F for around 45-60 minutes. Remove and cool. Serve with the pudding (or on ice cream, heh heh)