4 Servings 10 min Cook
1 Cup, shredded Coconut Meat
1 Cup, mashed Banana
1 Cup, chunks Pineapple
2 Extra large Egg
1 Cup Almond Milk
2 Tbsp Butter
1 Tsp Salt
1 Tsp Vanilla Extract
Run dried coconut through a blender or food processor until it reaches a flour-like consistency; set aside.
Purée the bananas and pineapple until mostly smooth.
Add the eggs and milk and pulse gently to combine.
Pour into a medium pot and add the butter, salt, and vanilla.
Heat over low to medium heat, stirring frequently to prevent burning.
As the porridge warms up, add a quarter cup coconut flour and stir it in; continue to heat a few minutes, stirring often, and evaluate the texture.
If you would like the porridge thicker, add additional coconut flour a half tablespoon at a time until you like the consistency.
Serve warm and enjoy!