Ingredients with Measurements:
- 1 cup of steel-cut oats
- 2 cups of water
- 1 cup of coconut milk
- 1 ripe mango, peeled and diced
- 1 cup of fresh pineapple, diced
- 1/4 cup of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
Special equipment needed:
- Medium saucepan
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a medium saucepan, bring 2 cups of water to a boil.
2. Add 1 cup of steel-cut oats to the boiling water and stir.
3. Reduce the heat to low and let the oats simmer for 20-25 minutes, stirring occasionally.
4. While the oats are cooking, peel and dice 1 ripe mango and 1 cup of fresh pineapple.
5. Once the oats are cooked, add 1 cup of coconut milk, 1/4 cup of honey, 1/4 teaspoon of salt, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of ground ginger to the saucepan. Stir well.
6. Add the diced mango and pineapple to the saucepan and stir gently.
7. Let the helmipuuro simmer for an additional 5-10 minutes, or until the fruit is heated through.
8. Remove the saucepan from the heat and let the helmipuuro cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 54g
Protein: 7g
Fiber: 7g
Sugar: 31g
Substitutions for ingredients:
- Almond milk or regular milk can be used instead of coconut milk.
- Maple syrup or agave nectar can be used instead of honey.
- Frozen mango and pineapple can be used instead of fresh.
Variations:
- Add chopped nuts or seeds for extra crunch.
- Use different fruits, such as berries or bananas.
- Top with shredded coconut or granola.
Tips and tricks:
- Stir the helmipuuro occasionally while it's cooking to prevent it from sticking to the bottom of the saucepan.
- If the helmipuuro is too thick, add a little more water or milk to thin it out.
- For a creamier texture, use more coconut milk and less water.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a little water or milk to the helmipuuro and heat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the helmipuuro in bowls or cups.
Garnishes:
Top with additional diced fruit or shredded coconut.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Toast or a side of bacon.
Troubleshooting advice:
- If the helmipuuro is too thick, add more water or milk to thin it out.
- If the helmipuuro is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to use ripe fruit and cook the helmipuuro thoroughly.
Food history:
Helmipuuro is a traditional Finnish porridge made with pearl barley or oats.
Flavor profiles:
This helmipuuro has a sweet and tropical flavor from the mango and pineapple, with a hint of cinnamon and ginger.
Serving suggestions:
Serve the helmipuuro warm for breakfast or as a dessert.
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Region: Finnish