Ingredients

• 1 cup unsweetened coconut milk
• 2 tablespoons grass-fed collagen peptides
• 2 tablespoons coconut flour
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1 tablespoon almond butter
• 1 tablespoon grass-fed ghee or coconut oil
• 1 teaspoon Ceylon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Pour 1 cup coconut milk into a sauce pan over low medium heat. Add 2 tbsp coconut flour, 1 tbsp chia seeds, 1 tbsp ground flaxseed, 1 tsp cinnamon, and pinch of sea salt while whisking continuously to prevent clumping.

2. Lower the heat completely. Add 2 tbsp collagen peptides, 1 tbsp almond butter, 1/2 tsp vanilla extract, and 1 tbsp ghee. Mix slowly until smooth, glossy, and rich. Avoid boiling after adding collagen to preserve texture and consistency.

3. Transfer the porridge into a ceramic bowl. Top with crushed pecans, a light cinnamon dusting, and a few coconut flakes for texture. Serve hot from the bowl.