Creamy Green Bean Coconut Porridge

1Rinse and chop the green beans into small pieces for even cooking.

2In a medium saucepan, combine the chopped green beans and 1/2 cup water (½ cup). Bring to a boil over medium heat, then reduce to a simmer and cook until the beans are very soft, about 15 minutes.

3Using an immersion blender or a regular blender, puree the cooked green beans with their cooking liquid until smooth and creamy. Return the puree to the saucepan.

4In a small bowl, whisk the all-purpose flour (2 tablespoons) with a few tablespoons of the coconut milk (2 cups) to create a smooth slurry without lumps.

5Add the remaining coconut milk (2 cups) and the flour slurry to the green bean puree in the saucepan. Stir well to combine.

6Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a creamy porridge consistency, about 5-7 minutes.

7Add the grated palm sugar (2 tablespoons) and salt (¼ teaspoon), stirring until the sugar dissolves completely and the porridge is sweet and balanced.

8Remove from heat and let the porridge sit for a minute to thicken slightly before serving.

9Serve warm in bowls, optionally garnished with a drizzle of coconut milk (2 cups) or a sprinkle of toasted coconut flakes for extra texture.