Bulgur and Coconut Breakfast Cereal

Recipe courtesy of Arctic Garden Studio adapted from Super Natural Everyday by Heidi Swanson

1 can light coconut milk approximately

1 cup water

1 cup bulgur

1/2 teaspoon fine grain sea salt

1 1/2 teaspoons poppy seeds

zest of 1 lemon (I used Meyer)

1 tablespoon of honey

optional toppings:

toasted almonds

toasted coconut

fresh berries

additional lemon zest

In a medium saucepan over medium heat, bring the coconut milk to a simmer. Stir in the bulgur and salt, bring the mixture to a low boil. Turn down the heat and allow the mixture to stay at a light simmer, stirring often for about 5-20 minutes. The length of time needed to cook will depend on the size of your grains. If the liquid in the pan is fully absorbed before the bulgur is cooked, add about 1/4 cup of water at a time until the mixture is creamy, but still has some texture. Remove from heat. Stir in poppy seeds, lemon zest, and honey. Serve in individual bowls with your choice of toppings.