Yields1 Serving
 1 Butternut Squash or Pumpkin, Peeled, Cubed
 ¾ cup Coconut Milk
 12 tsp Sea Salt
 23 tsp Ceylon Cinnamon
 2 tbsp Coconut Cream
 2 tbsp Shredded Coconut
 2 Collagen, scoops
 2 Strawberries, Garnish
 ¼ cup Blueberries
1

Boil cubed butternut squash until tender. Place cooked squash in blender keeping water in case you need to thin the porridge.

2

Add coconut milk, salt, collagen, and cinnamon and blend until smooth. This is by far my favorite blender.
https://amzn.to/33rJfoF

3

Scoop into a bowl. Fold in shredded coconut and place in three-four bowls.

4

In a clean blender, place solidified coconut cream with a small portion of liquid and a dash of cinnamon. Blend until fluffy.

5

Add one scoop of coconut cream to each serving with a dash of cinnamon and a pinch of shredded coconut. Enjoy!

Ingredients

 1 Butternut Squash or Pumpkin, Peeled, Cubed
 ¾ cup Coconut Milk
 12 tsp Sea Salt
 23 tsp Ceylon Cinnamon
 2 tbsp Coconut Cream
 2 tbsp Shredded Coconut
 2 Collagen, scoops
 2 Strawberries, Garnish
 ¼ cup Blueberries

Directions

1

Boil cubed butternut squash until tender. Place cooked squash in blender keeping water in case you need to thin the porridge.

2

Add coconut milk, salt, collagen, and cinnamon and blend until smooth. This is by far my favorite blender.
https://amzn.to/33rJfoF

3

Scoop into a bowl. Fold in shredded coconut and place in three-four bowls.

4

In a clean blender, place solidified coconut cream with a small portion of liquid and a dash of cinnamon. Blend until fluffy.

5

Add one scoop of coconut cream to each serving with a dash of cinnamon and a pinch of shredded coconut. Enjoy!

AIP Porridge