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COCONUT AND MANGO FARRO PORRIDGE

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 4
INGREDIENTS
  • 1 can (13.5 oz each) lite coconut milk
  • 1 1 cup = 2 seconds cup Reddi-wip® Original Dairy Whipped Topping
  • 3/4 cup water
  • 2 tablespoons firmly packed light brown sugar
  • 1/8 teaspoon salt
  • 1 cup pearled farro, uncooked, sorted, rinsed
  • PAM® Coconut Oil No-Stick Cooking Spray
  • 1/4 cup sweetened flaked coconut
  • 1 medium mango, peeled, chopped
DIRECTIONS

Combine coconut milk, Reddi-wip, water, brown sugar and salt in small saucepan. Bring to a boil. Stir in farro. Cover, reduce heat and simmer 35 minutes or until tender and mixture is creamy, stirring occasionally

Meanwhile, spray small skillet with cooking spray. Heat over medium heat; add coconut and cook about 5 minutes or until toasted and golden brown, stirring frequently. Remove from skillet; set aside.

Remove farro from heat and stir in mango. Top each serving with toasted coconut and additional Reddi-wip, if desired.