In a small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice, clove, ginger, black pepper, and pinch of sea salt.
Whisk everything together and set on low heat, bringing the milk to a simmer.
Add the teff flour a little bit at a time, whisking it into the milk as you go. Continue until you’ve whisked in all of the flour. Cook for 1-2 minutes more, or until the mixture has thickened up and begins pulling away from the sides of the pot.
Serve immediately with a drizzle of coconut milk, a sprinkling of coconut sugar, goji berries and hemp hearts (or top as you like!).

Recipe was created by Renee Shuman with the original source located here..


  • 2 cups coconut milk or unsweetened nut milk
  • 3 tablespoons coconut sugar (plus more to taste)
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon ground ginger
  • pinch black pepper
  • tiny pinch sea salt
  • ½ cup teff flour

Optional toppings: handful goji berries, handful hemp hearts