Rise and shine with sweet and creamy whole grain goodness in this Cherry Coconut Sorghum Parfait!
Slow cookers are a busy mom’s best friend, especially during the summer when it’s too hot to turn on the stove or oven. This month’s Recipe Redux challenge is to “Beat the heat with a slow cooker”.
Thanks to a fantastic sale at my supermarket this week, my fridge is filled with scrumptious seasonal cherries. These beauties inspired me to create this Cherry Coconut Sorghum Parfait.
I love sorghum and as a consultant for the United Sorghum Checkoff Program, I have fun developing lots of different recipes. There are many ways to cook and enjoy sorghum and true confession, I’ve never made it in a slow cooker. There’s a first time for everything.
I always cook sorghum in batches because it holds its texture and doesn’t get soggy in the refrigerator or freezer. Perfect for meal prep, I prepare whole grain sorghum in water and flavor it up later so I can go sweet or savory depending on the meal. In this Cherry Coconut Sorghum Parfait, I added unsweetened coconut milk and cinnamon to one portion of cooked sorghum and let it soak up the flavor overnight. The recipe is so easy and you can use any flavor yogurt and any favorite fruit (fresh or frozen) to switch it up.Rise and shine to sweet & creamy whole grain goodness in my Cherry Coconut Sorghum Parfait! http://wp.me/p4LsrV-Nn Click To Tweet
To make the sorghum in a slow cooker: (instructions found at simplysorghum.com)
1 cup whole grain sorghum
4 cups water
Rinse sorghum and add to a slow cooker with 4 cups of water.
Let cook on high for 4-5 hours.
Drain, rinse and fluff with a fork. Let cool and refrigerate to use throughout the week.
- 1/2 cup cooked whole grain sorghum
- 2 Tablespoons unsweetened coconut milk
- 1/4 teaspoon cinnamon
- 1 5.3oz cup coconut flavored Greek yogurt (low sugar)
- 12 fresh or frozen cherries
- Add sorghum, coconut milk and cinnamon to a small bowl or container with a lid. Cover and refrigerate to allow flavors to absorb.
- When ready to eat, in a Mason jar or bowl, layer half of the sorghum, yogurt and cherries, repeat with a second layer and serve.
Don't worry if the sorghum itself is not sweet, the cherries and yogurt are sweet enough to combine nicely with the grain.
Disclosure: I am a consultant for the United Sorghum Checkoff Program but I was not compensated for this post, all opinions are my own.
For another yummy sorghum parfait recipe, check out my Pomegranate Strawberry Breakfast Sorghum in my cookbook, The Protein-Packed Breakfast Club!
If you are looking for more delicious ways to beat the heat in your kitchen this summer, click the image below to see lots of recipe ideas from my fellow Recipe Reduxers!