For those of you struggling for breakfast (or pudding!) ideas due to a restricted diet, or for those of you wanting to get some nourishing anti-inflammatory meals into you or your children’s diet, give this a try. With a healthy mix of naturally occurring fats, sugars, carbs and protein, this meal is satiating, energy-boosting, comforting and incredibly tasty!
- 1 pre-baked and peeled sweet potato (bake at 180 for 40 mins keeping the skin on)
- 1/4 cup of coconut milk OR rice milk
- 1/4 cup desiccated coconut
- 1 tbsp almond butter OR coconut cream OR butter
- pinch of salt
Place all the ingredients into a pot and mix together well (if you prefer a creamy texture then use an electric blender before transferring the mixture into the pot for heating)
Cook over a low heat until thick and bubbly (add more milk if you prefer it a bit thinner).
Serve, pour a little extra milk over the top and enjoy 🙂
Top with a sprinkling of cinnamon / nutmeg / ginger / mixed spice