The weather here in northern Florida has finally gotten chilly. And by chilly I mean in the 60s.
I got mildly chided by Elora’s preschool teachers about not sending a jacket to school with her (as I was wearing a tank top and sandals) and I apologized and explained that I was from San Francisco so it wasn’t cold to me. They looked at me blankly. And I’ve sent Elora with her jacket every day since. 😉
In any case, it’s finally fitting to make cold-weather breakfasts, and this coconut milk cream of wheat is the perfect stick-to-your bones, smooth and warm, fall-spiced treat. I have no idea how authentically Puerto Rican this breakfast is, but I’ve included the title used by the dear Puerto Rican friend who taught me how to make it.
Coconut Milk Cream of Wheat Ingredients
- Fall spices, including cinnamon, allspice, nutmeg, cloves. You could also use some ginger, or even throw in a bit of fresh ginger. Just a pinch of each, according to taste.
- Coconut milk. I usually use coconut milk for the full amount of liquid I need to use per the cream of wheat instructions. You could use some coconut milk, some water, etc.
- Lemon or lime. Just peel off a little chunk of skin and throw it in with the cooking cream of wheat. Discard when you’re done cooking.
- Cream of wheat hot cereal.
- Sugar (not pictured) and a pinch of salt (not pictured). Use enough according to taste and health preferences.
Bring the coconut milk to a boil and whisk in the appropriate amount of cream of wheat per package directions. IMPORTANT to whisk in a little at a time and whisk without stopping so that no lumps form.
Lower the heat and cook until desired consistency.
Spread on plates and sprinkle with cinnamon.
Such a treat!
Coconut Milk Cream of Wheat
- Coconut milk
- Cream of wheat
- Spices (cinnamon, nutmeg, cloves, allspice, ginger) according to taste
- Lemon or lime peel
- Pinch of salt
- Boil the coconut milk.
- Add spices, lemon or lime peel, sugar, and salt as it’s coming to a boil.
- Whisk in cream of wheat (amount per package instructions).
- Turn down heat and thicken to desired consistency, stirring occasionally.
- Discard lemon or lime peel.
- Spoon onto plates and spread.
- Sprinkle with cinnamon.