Tropical Coconut Milk Porridge

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Porridge & Tropical FruitsBeat the winter blues with this tropical coconut milk porridge recipe, simply bursting with the exotic colour flavour.

Porridge provides the perfect start to the day. Quick and easy to make its slow release properties will mean you are satisfied until lunchtime. With this recipe you can give it an exciting twist and sunshine flavour, making sure you get some all important vitamins. The addition of coconut milk gives it a creamy flavour perfect for a cold morning. 

Serves: 1

Prep time:  10 minutes

Cooking time: 3-4 minutes

What you Need: 

for the topping

  • 10g (½oz) cashews, halved
  • 40g (1½oz) mango cubes
  • 1 passion fruit, halved & seeds removed
  • 1 dsp pomegranate seeds
  • Lyle’s Golden Syrup, to serve

for the porridge

  • 40g (1½oz) Mornflake Organic Oats
  • 200ml (7floz) coconut milk
  • 1 tbsp Lyle’s Golden Syrup

What to Do:

  • Put the cashews in a small non-stick frying pan over a lowish heat and fry for 2-3 minutes until lightly toasted.
  • Combine the oats and coconut milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth, then add the Lyle’s Golden Syrup.
  • Leave to stand for 1 minute before transferring to a serving bowl.
  • Top the porridge with the mango, passion fruit and pomegranate seeds.
  • Scatter over the cashews and serve with Lyle’s Golden Syrup.

Courtesy of Tate&Lyle

For a boost of antioxidants this recipe combines porridge with a burst of seasonal berries. 

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