Multigrain Porridge with Tropical Fruit

• 1/4 cup shaved or flaked coconut
• 1/2 cup light coconut milk
• 1/4 tsp. salt
• 1/4 cup millet
• 2 Tbs. quinoa
• 1/2 cup uncooked cream of rice cereal
• 1/2 cup quick-cooking Irish oatmeal
• 13 cup golden raisins
• 23 cup plus 3 Tbs. pure maple syrup, divided
• 1 16-oz. bag frozen mixed tropical fruit
• 1/4 cup macadamia nuts, toasted, coarsely chopped

1. Preheat oven to 300F.
2. Spread shaved coconut on small baking sheet, and toast 5 to 10 minutes, or until golden, stirring occasionally to brown evenly.
3. Cool, and store in airtight container.
4. Meanwhile, combine coconut milk, salt and 5 cups of water in large saucepan.
5. Bring to a boil.
6. Stir in millet and quinoa.
7. Reduce heat to medium, and cook until quinoa is tender, about 12 minutes, stirring occasionally.
8. Whisk in cream of rice cereal, then oatmeal.
9. Cook 5 minutes more, or until mixture thickens, whisking often.
10. Fold in raisins and 2/3 cup maple syrup.
11. While grains are cooking, combine tropical fruit and remaining 3 Tbs.
12. maple syrup in small saucepan.
13. Bring to a boil, and cook over medium heat 5 minutes, or until fruit softens and juices are released.
14. Divide cereal among 6 bowls, and spoon tropical fruit mixture on top.
15. Sprinkle with coconut and nuts, and serve hot.

coconut, light coconut milk, salt, millet, quinoa, cream of rice cereal, quickcooking irish oatmeal, golden raisins, maple syrup, nuts

Taken from www.vegetariantimes.com/recipe/multigrain-porridge-with-tropical-fruit/ (may not work)