Creamy Coconut Teff
Teff’s characteristic sweetness makes it a natural for this breakfast porridge, and I love using coconut chips for the added texture. Bob’s Red Mill sent me teff to use in developing this recipe.
Ingredients
- 3 cups water more as needed
- 1 cup teff grains uncooked
- 1/2 cup unsweetened coconut chips, or shredded coconut more to taste
- 5 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup more to serve
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter
- fresh blueberries or blackberries garnish
Instructions
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Add the water, teff, coconut, cocoa, 1 tablespoon of the maple syrup, and the salt to a large heavy saucepan, whisking to combine and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the grains are tender, 15 to 20 minutes.
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You have to stir a few times with a wooden spoon, vigorously and scraping the bottom, especially after 8 minutes or so, because teff has a tendency to become sticky. Any lumps will dissolve with good stirring. If the pan runs dry, just add a few tablespoons of water and stir well.
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To finish, stir in the butter and the remaining tablespoon maple syrup. Divide between 4 to 6 serving bowls. Sprinkle with fresh berries and more coconut chips if you like. Serve warm, passing maple syrup at the table.
Recipe Notes
I like adding any remaining teff polenta to a lightly oiled 9 x 4-inch loaf pan. Allow to cool, cover with plastic wrap, and chill until firm, at least 2 hours. Loosen all around, with a thin-bladed knife; carefully turn over and invert the firm loaf onto a cutting board. Cut into slices, then further into triangles, or “fingers” and fry, preferably in unsalted butter.