Breakfast
124 PREVENTIONAUS.COM.AU
¾ cup canned light coconut milk ,
plus extra for serving
½ cup polenta
¾ cup water
1 grapefruit, peeled and sliced
1 orange, peeled and sliced
¼ cup pomegranate arils (optional)- see Cook’s Tip
2 tablespoons coconut flakes, toasted
2 teaspoons honey
1 Combine coconut milk, polenta, water,
and a pinch of salt in medium saucepan
and cook until soft.
2 Divide between 2 bowls and drizzle
each with a little more coconut milk.
Top each with grapefruit, orange,
pomegranate arils, coconut flakes
and a drizzle of honey.Cook’s tip: Pomegranate arils are the
fruit’s bright red seeds. They’re slightly
sweet and crunchy. You can buy them
fresh in tubs at larger supermarkets.NUTRITION Per serving
1553 kJ/371 cal. Protein 7g. Total
fat 12g. Sat fat 9.4g. Carbs 54.5g.
Sugars 24.7g. Fibre 8.6g. Sodium
25mg. Calcium 59mg.Sunrise Bowl
SERVES 2 HANDSON TIME 5 MINUTES COOKING TIME 20 MINUTESPomegranate, citrus and coconut deliver a lavour punch that
means there’s no need for added sweeteners