Whipped Lingonberry Porridge (Vispipuuro)

Some foods brings such dear memories. One of them to me is my childhood favourite 'vispipuuro' witch translates to whipped porridge. I think it must be something we only eat in Finland? I remember this fluffy pink porridge made out of semolina and lingonberries being served at my kindergarten and I absolutely loved it. 

Years went by and I suddenly realised the other week I haven't had whipped porridge since I was a little kid. I was curious if it somehow could be veganized and maybe even healthy? The original version is cooked with lots and lots of white sugar because of the sour lingonberries. 

I've now experimented with this porridge a couple of times in my kitchen and you guys - I think I've finally nailed it! 

Whipped Lingonberry Porridge

vegan ● gf ● rfsf 

1 cup semolina

1 cup water

1 cup froze lingonberries

2 tbsp coconut sugar

  1. Soak the semolina grains overnight. Add enough water just to cover the grains.

  2. The following morning: Add lingonberries to a pot together with 0.5 cup water.

  3. Slowly add in the semolina and at the same time keep whisking the porridge.

  4. Once you've added all of the semolina add in the rest of the water.

  5. Add in the coconut sugar.

  6. Keep whisking the porridge every now and then as it's cooking.

  7. Once the porridge is all cooked and creamy use a hand blender to make the porridge nice and smooth.


Traditionally you would serve the porridge cooled down with a little bit of milk. Oat milk works perfectly! I chose to spice things up a little with berries, fruit, hemp seeds, pomegranate seeds and coconut flakes. This turned out to be a party in my mouth!