Approx. 6 carbohydrates per serving
(Adapted from freshfitnhealthy.com for IP compliance.)
Ingredients
• ¼ cup Unsweetened Shredded Coconut (can use reduced fat)
• 1 cup Unsweetened Vanilla Almond Milk (or coconut for paleo)
• 2 teaspoons Coconut Flour or Ground Flaxseed
• Dash of Sea Salt and Vanilla Extract (I used BetterBodyFoods extract)
Preparation
• Place Coconut in bottom of pot on stove over medium high heat
• Cook until coconut is slightly toasted, but watch carefully as it burns easily
• Add almond milk to pot and bring to steady boil
• Continuing to stir, add in coconut flour or ground flaxseed, and stir until mixture begins to thicken (about 5-8 minutes)
• Remove from heat, add in other ingredients desired, and allow mixture to thicken slightly more as it cools
• Serve with berries and low glycemic sweetener of your choice (xylitol, Splenda, stevia)
© http://freshfitnhealthy.com/2014/04/coconut-breakfast-porridge-low-carb-oatmeal/