Pumpkin Coconut Porridge
Pumpkin and Coconut Porridge
  • 3 pastured eggs
  • 2 tablespoons organic coconut milk
  • 1/3 cup plus another 2 tablespoons organic pumpkin, pureed
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon organic coconut oil
  • Cinnamon
  • Pinch of organic sea salt
  • Stevia to taste
  • Walnuts, chopped


Whisk the eggs and then add 1/3 cup pureed pumpkin, 1 tablespoon of coconut milk, and the cinnamon, vanilla, sea salt and stevia. Whisk until smooth.

Melt the coconut oil in a saucepan, then add the pumpkin mixture and whisk constantly for about 2-3 minutes until it resembles cottage cheese.

Remove from the heat and quickly spoon it into bowl.

On top of the pumpkin porridge add 1 tablespoon of coconut milk, 2 tablespoons of pumpkin, a pinch of cinnamon and the chopped walnuts. Serves 2.

"Creamy pumpkin porridge that is rich and coconutty. A great breakfast option instead of scrambled eggs!"