1 cup coconut milk
1 cup water
1/4 teaspoon salt
1/3 cup cream of wheat
2 tablespoons sugar
1 banana, peeled and sliced into 1/4" thick rounds
4 tablespoons shredded coconut
1. In a small or medium saucepan,
combine the coconut milk, water, and salt, and bring to a
simmer.
2. Lower the heat, and gradually pour in the cream of wheat
while stirring.
3. Add the sugar, and let simmer for 2 minutes, stirring frequently.
5. Remove from the heat, and pour the cream of wheat into
soup bowls. Place the banana rounds on top, sprinkle with
the shredded coconut, and serve hot.
