Ingredients

How to make it

  • In large saucepan, bring water, pineapple juice and orange juice to a boil. See Photo
  • Add orzo and boil, per package directions, until JUST al dente
  • Meanwhile, toast coconut and nuts in oven safe skillet(I use cast iron) in 400 oven for 5-7 minutes until lightly browned See Photo. Shake once during toasting process.
  • Drain pasta when done, but do not let set
  • Return to pan and add 3/4 of the coconut milk, and all of the fruit spread/puree, currants and pineapple See Photo
  • Cook on low heat, stirring frequently, just to let orzo absorb more the liquid and to warm through. Add more coconut milk, a little at a time, til gone or orzo is no longer absorbing it. This might not take the full can of milk.
  • Add vanilla and lemon juice and bananas and stir to combine.
  • Top each serving with toasted coconut and nuts.
  • This is great eaten warm, similarly to oatmeal, but would also do well taken out in thermos for a camping or hiking trip.
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Reviews & Comments 4

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  • elgourmand 12 years ago
    Nice combo. I can get most of this outa the back yard. RJ
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  • kimmer 13 years ago
    Looks and sounds delightful Keni! You come up with some amazing recipes! :)
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  • whiskeynwine 13 years ago
    I like where this one is going
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  • chefmal 13 years ago
    Hrm....not a bad idea. I used to let oatmeal soak in fruity yogurt overnight in the fridge then add fruit. Using orzo and nuts....that's a twist worthy of M. Night Shyamalan. lol
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