Tropical coconut milk porridge

Tropical coconut milk porridge

Bring some sunshine to your breakfast with this tasty tropical porridge. Cooking the oats in coconut milk makes your porridge extra creamy, imparts a delicious and subtle coconut flavour, whilst keeping it dairy-free. What's not to like?




10 minutes


3-4 minutes


For the topping

  • 10g (½oz) cashews, halved
  • 40g (1½oz) mango cubes
  • 1 passion fruit, halved & seeds removed
  • 1 tsp 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


1. Put the cashews in a small non-stick frying pan over a lowish heat and fry for 2-3 minutes until lightly toasted.

2. 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.

3. Top the porridge with the mango, passion fruit and pomegranate seeds. Scatter over the cashews and serve with Lyle’s Golden Syrup.