Cambodian Paleo Brunch: Tropical Coconut Porridge with Grilled Bananas & Crispy Bacon (Gluten-Free, Dairy-Free)

Allergens

Eggs, Soy

Ingredients

• 2 cups unsweetened coconut milk (canned or homemade)
• 1 cup water
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 2 tablespoons honey (or maple syrup for a vegan option)
• 1 cup uncooked white rice, rinsed and drained (for a non
• Paleo alternative, use jasmine or basmati rice)
• 4 ripe bananas, peeled and halved
• 8 slices bacon
• Fresh berries, for garnish
• Toasted coconut flakes, for garnish
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the coconut milk, water, salt, cinnamon, nutmeg, ginger, and cardamom. Bring to a boil over medium heat.
2. Add the rinsed white rice to the saucepan and reduce the heat to low. Simmer, covered, for 15 minutes or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
3. While the rice cooks, preheat a grill or grill pan to medium high heat. Grill the banana halves, cut side down, for 2 3 minutes or until they are slightly softened and have grill marks. Set aside.
4. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3 4 minutes per side. Transfer to paper towels to drain.
5. To serve, divide the warm coconut porridge among four bowls and top with grilled bananas and crispy bacon. Garnish with fresh berries, toasted coconut flakes, and mint leaves for an extra burst of color and flavor.

Chef’s Insight

The combination of tropical flavors and aromatic spices in this dish creates a truly unique brunch experience. Don't be afraid to experiment with different fruits or spices to customize the recipe to your taste!

Notes

For an authentic Cambodian touch, consider adding a spoonful of kroeung (Cambodian spice paste) to the coconut milk mixture.