Tropical Coconut Milk Porridge Recipe Tropical Coconut Milk Porridge Recipe 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? Categories: porridge breakfast dairy-free gluten-free vegetarian Serves 1 Prep Time 10 minutes Cook Time 3-4 minutes Ingredients 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 Instructions How To Make Tropical Coconut Milk Porrigde Follow this simple 3-step tropical porridge recipe to experience the taste of summer in a bowl! 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. CHEF'S TIP If you’re all about that coconut taste, you could always sprinkle some coconut flakes atop your tropical porridge for extra added yum! Thanks to the natural sweetness of the fruit and the coconut milk, your porridge won’t need any added sugar. If your tropical porridge ends up a little thicker than you prefer, you can always add water to thin it out a bit. Lyle's Breakfast Bottle
