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Chef Samantha

Creamy Coconut Banana Porridge

This creamy, cozy AIP porridge mimics the comfort of oatmeal using ripe banana, coconut milk, and warming cinnamon—perfect for grain-free, gut-healing mornings.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: AIP, Grain-Free
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ripe banana
  • 1/3 cup full-fat coconut milk
  • 1 tbsp coconut flour
  • 0.5 tsp cinnamon
  • 1 pinch sea salt
  • blueberries or shredded coconut, for topping (optional)

Equipment

  • small saucepan
  • fork or potato masher
  • wooden spoon or spatula
  • serving bowl

Method
 

  1. In a small pot, mash the banana until mostly smooth.
  2. Add the coconut milk, coconut flour, cinnamon, and sea salt to the pot.
  3. Stir the mixture over low heat for 3–5 minutes, until thick and creamy.
  4. Serve warm and top with optional blueberries or shredded coconut.

Notes

Top with fresh berries, shredded coconut, or AIP-approved carob chips for variety. Make a double batch and store in the fridge for up to 2 days—just reheat gently with a splash of coconut milk. Optional additions: a scoop of collagen peptides or chopped tigernuts for texture.