Cuccia is a typical Sicilian dessert made with wheat berries and ricotta. This is my lightnened up breakfast version replacing the ricotta with coconut cream and coconut milk.

Serves 2-4

Ingredients:

1 cup dried white wheatberries

small pinch of kosher salt

1 5.4 oz organic coconut cream

3/4 cup coconut milk

1 tbsp pure maple syrup

Bring wheatberries and enough water to cover by 3 inches to a boil then lower to a simmer for 1 hour partially covered. In the meantime whisk coconut cream, coconut milk, maple syrup until well combined. When wheatberries are tender, drain any excess water through a colander. Pour wheatberries into a bowl and fold in coconut mixture little by little until it is absorbed. You may not need all of the cream mixture. Serve with currants, freshly grated cinnamon, and pure dark chocolate.