Minutes Prep time: 10
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
1 can (13.5 oz each) lite coconut milk
1 cup Reddi-wip® Original Dairy Whipped Topping (1 cup = 2 seconds)
3/4 cup water
2 tablespoons firmly packed light brown sugar
1/8 teaspoon salt
1 cup pearled farro, uncooked, sorted, rinsed
PAM® Coconut Oil No-Stick Cooking Spray
1/4 cup sweetened flaked coconut
1 medium mango, peeled, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 11 g | 17% |
| Iron | 3 mg | 15% |
| Calories | 346 kcal | 17% |
| Sodium | 110 mg | 5% |
| Protein | 9 g | 18% |
| Saturated Fat | 8 g | 39% |
| Sugars | 18 g | 2% |
| Vitamin C | 19 mg | 31% |
Combine coconut milk, Reddi-wip, water, brown sugar and salt in small saucepan. Bring to a boil. Stir in farro. Cover, reduce heat and simmer 35 minutes or until tender and mixture is creamy, stirring occasionally
Meanwhile, spray small skillet with cooking spray. Heat over medium heat; add coconut and cook about 5 minutes or until toasted and golden brown, stirring frequently. Remove from skillet; set aside.
Remove farro from heat and stir in mango. Top each serving with toasted coconut and additional Reddi-wip, if desired.
Make Ahead: Prepare recipe through step 2. Place farro in medium bowl. Cover; refrigerate overnight. Place toasted coconut in small bowl. Cover; set aside on counter overnight. Reheat farro in slow cooker set on LOW for 1 hour or until hot. Stir in mango and 1/4 cup milk before serving. Top each serving with toasted coconut and additional Reddi-wip, if desired.
Coconut and Mango Farro Porridge
