Ingredients
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1 cup coconut milk
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1/2 cup water
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1/2 cup rolled oats (gluten-free if needed)
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2 tbsp brown sugar (or your preferred sweetener)
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1/4 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 cup shredded coconut
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1/4 cup chopped fresh pineapple
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1/4 cup sliced banana
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1 tbsp chopped fresh mango
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1 tbsp chopped fresh papaya
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1 tbsp chopped fresh passion fruit (optional)
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1 tbsp chopped fresh mint leaves for garnish
Directions
Serve the coconut porridge in bowls, and top each serving with the toasted shredded coconut, chopped pineapple, sliced banana, mango, papaya, and passion fruit (if using).
Garnish with fresh mint leaves for a burst of flavor and color.
Feel free to adjust the sweetness of the porridge by adding more or less brown sugar to suit your taste. You can also use other tropical fruits of your choice to customize your Caribbean-inspired breakfast.
Steps
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1
Done
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In a medium saucepan, combine the coconut milk and water. Bring to a gentle simmer over medium heat. |
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2
Done
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Stir in the rolled oats, brown sugar, ground cinnamon, and ground nutmeg. Reduce the heat to low. |
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3
Done
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Cook the mixture, stirring frequently, for about 5-7 minutes or until the oats are soft and the porridge reaches your desired consistency. |
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4
Done
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While the porridge is cooking, toast the shredded coconut in a dry skillet over low heat until it turns golden brown. Keep a close eye on it as it can burn quickly. Remove from heat once toasted. |
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5
Done
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Once the porridge is ready, remove it from the heat and let it sit for a minute to cool slightly. |
