CRISTINA’S COCONUT CEREAL

The cooling aspect of the coconut milk helps the body balance excess heat and supports healthy digestion. Adding barley and mung beans makes this a well rounded meal for healthy digestion.

[cooked-sharing]

Yields1 Serving
Ingredients
 ½ cup of Chinese barley
 ½ cup of mung beans
 1 can coconut milk (13.5 fluid ounces)
 Blueberries, Raspberries, Strawberries, or Bananas (optional)
 Walnuts (optional)
 Cinnamon, to taste
 Honey or maple syrup, to taste
Directions
1

In a bowl, combine chinese barley and mung beans; and rinse several times. After rinsing, add water and soak for 30 minutes.

2

In a pot, add the can of coconut milk; then fill the can with water and add to the pot. Bring coconut milk and water to a slow boil.

3

Drain chinese barley and mung beans and add to pot.

4

Reduce heat to simmer/slow boil, partially covering the pot (allowing air to escape. Cook/simmer on low for 35-40 minutes.

5

Serve in a bowl with your choice of berries, nuts, cinnamon, honey, maple syrup.

Ingredients

Ingredients
 ½ cup of Chinese barley
 ½ cup of mung beans
 1 can coconut milk (13.5 fluid ounces)
 Blueberries, Raspberries, Strawberries, or Bananas (optional)
 Walnuts (optional)
 Cinnamon, to taste
 Honey or maple syrup, to taste

Directions

Directions
1

In a bowl, combine chinese barley and mung beans; and rinse several times. After rinsing, add water and soak for 30 minutes.

2

In a pot, add the can of coconut milk; then fill the can with water and add to the pot. Bring coconut milk and water to a slow boil.

3

Drain chinese barley and mung beans and add to pot.

4

Reduce heat to simmer/slow boil, partially covering the pot (allowing air to escape. Cook/simmer on low for 35-40 minutes.

5

Serve in a bowl with your choice of berries, nuts, cinnamon, honey, maple syrup.

Notes

CRISTINA’S COCONUT CEREAL