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for a healthier future

3 ingredients · 10 minutes · 4 servings


  1. In a large pan, combine the coconut milk and cauliflower rice over medium Cook until the cauliflower is tender, about five to eight minutes, or longer until your desired consistency is reached.
  2. Divide into bowls or containers and top with the blueberries. Enjoy!


485 milliliters Canned Coconut Milk (full fat)

340 grams Cauliflower Rice

296 grams Blueberries



Refrigerate in an airtight container for up to four days.

Serving Size

One serving equals approximately one cup of cauliflower porridge and half a cup of blueberries.

More Flavor

Add coconut butter, coconut cream, cinnamon, sea salt, lemon juice, or vanilla extract.

Additional Toppings

Add almond slices, hemp seeds, or your choice of sweetener.