2 cups cranberry juice
1/4 cup beet juice (from juicing or boiling a small diced beet in 1/2 cup water)
1 cup cream of wheat
1/4 cup cream of coconut
drizzle with cream of coconut
Boil cranberry and beet juice in pot. Add cream of wheat. Whisk until well combined and lumps are gone. Remove from heat and let sit for 5 minutes. Stir in cream of coconut.
Serve warm in bowls and sprinkle with toppings.