Bulgur and Coconut Breakfast Cereal

It is May 3, and it is snowing here in Fairbanks. When I went out to the truck this morning the geese were flying south. I could hardly blame them. I'd move my flight south up two weeks if I could. It is 81 degrees today in Atlanta. I'm thinking about warm Georgia peaches, fresh from the tree. In the mean time I'll be sticking with hot cereal for breakfast.
This is my new favorite breakfast cereal. I have been a fan of oatmeal for years, but lately I am finding it kind of Ho-Hum. I have branched out with a few varieties of baked oatmeal, but those are all fairly complex endeavors for a week day breakfast. I have also been perfecting my porridge recipe which I hope to share with you soon.
This recipe makes weekday hot cereal feel special, even decadent. I love the nutty flavor and chewy texture. The coconut milk makes it incredibly creamy. Plus, it includes Meyer Lemon. What's not to love?

Bulgur and Coconut Breakfast Cereal
adapted from Super Natural Everyday by Heidi Swanson

1 can light coconut milk
approximately 1 cup water
1 cup bulgur
1/2 teaspoon fine grain sea salt
1 1/2 teaspoons poppy seeds
zest of 1 lemon (I used Meyer)
1 tablespoon of honey
optional toppings:
toasted almonds
toasted coconut
fresh berries
additional lemon zest

In a medium saucepan over medium heat, bring the coconut milk to a simmer. Stir in the bulgur and salt, bring the mixture to a low boil. Turn down the heat and allow the mixture to stay at a light simmer, stirring often for about 5-20 minutes. The length of time needed to cook will depend on the size of your grains. If the liquid in the pan is fully absorbed before the bulgur is cooked, add about 1/4 cup of water at a time until the mixture is creamy, but still has some texture. Remove from heat. Stir in poppy seeds, lemon zest, and honey. Serve in individual bowls with your choice of toppings.