Ingredients
Barley Porridge:
200g Helsekorn hull-less barley
400ml coconut milk
200ml water (add gradually to desired thickness)
1 vanilla bean
Strawberry Sauce:
200ml water
100g sugar
200g frozen strawberries
Lime juice
Optional: lemon balm/mint
Cream:
300ml heavy cream
3 tablespoons powdered sugar
Instructions
- Bring the coconut milk and a little of the water to a boil.
- Add the barley grains and the vanilla bean (scraped out), and simmer on low heat for about 25 minutes.
- Add more water as needed during cooking. The porridge should end up firm, but the grains should be soft, with a bit of bite.
- Let cool in the refrigerator.
Strawberry Sauce:
Bring water and sugar to a boil until the sugar dissolves. Pour into a blender.
Add 200g frozen strawberries and blend until smooth. You can add a bit of lime juice or a couple of leaves of lemon balm or mint for extra flavor.
The sauce can be strained if you want it clearer, but it is delicious as it is.
Whip the heavy cream with the powdered sugar.
Fold the whipped cream into the barley porridge to achieve a consistency similar to rice pudding.
Pour some strawberry sauce over and garnish with berries and a little mint, if desired.