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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!

Servings 4

Ingredients

  • 1 cup sorghum
  • 2 cups coconut milk
  • 2 cups water or milk alternative
  • 1 T vanilla extract
  • 1 T maple syrup
  • 1.5 t ground cinnamon
  • 1 cardamom pod
  • 1 pieces pineapple cord and chopped into small
  • 1 T brown sugar
  • 2 t melted coconut oil
  • 1 t vanilla extract

Instructions

  1. Preheat oven to 325F.
  2. 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.
  3. Remove from the heat source when the pudding is still slightly loose. It will thicken upon standing.
  4. 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)