So far I’ve shared a few recipes of overnight oats, but none of porridge. Thus, I’ve decided to share my recipe for Coconut porridge. It is delicious. I’ve used coconut milk, desiccated coconut, and coconut chunks. It has a lovely taste and having a bowl of coconut porridge can be a delicious way to start your day.
I made the coconut porridge with coconut milk from the milk counter, not the one in the can. The coconut milk in the cans is too rich with a fat content that is too high for a porridge. Of course, you can use that to make something similar to a risotto, but that’s a different recipe.
Because I’ve used coconut milk, as you can imagine, the recipe is also vegan.
Instead of sugar I’ve used a blend of cane sugar with stevia. It is available in supermarkets. If you don’t have something like this, add 60g of sugar instead. Alternatively, you can switch sugar for golden syrup or maple syrup.
Ingredients for 2 servings of Coconut Porridge:
– 120g porridge oats
– 650ml coconut milk
– 60g coconut chunks
– 15g desiccated coconut
– 30g cane sugar and stevia blend
To make the coconut porridge, put the oats and the coconut milk in a pan, over medium heat. Leave on the hob until it starts to heat up, add the sugar and then stir from time to time. Meanwhile, you can cut the coconut chunks in smaller pieces. I’ve cut mine in three. Stir often, so the porridge doesn’t catch the bottom of the pan. When the porridge is almost cooked, toss in the desiccated coconut and stir again. Keep an eye on the pan and stir. This way the porridge will not have any lumps and it will not burn either.
When is ready, as in it has the consistency you are looking for, take it off the heat and put it in the bowls to serve. Add the coconut chunks on top of the porridge and serve.