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Tropical Coconut Milk Porridge Recipe

Prep

5 - 15 mins

Bake

3-4 mins

Serves

1 to 2

Difficulty

Easy

About

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?

made using

Lyle’s Breakfast Bottle

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Instructions
Ingredients
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How To Make Tropical Coconut Milk Porrigde

Follow this simple 3-step tropical porridge recipe to experience the taste of summer in a bowl!

Step 1

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

Step 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.

Step 3

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.

Ingredients

Serving

1

For the topping

Cashew nuts

Cashews, halved

10 g
Mango

Mango

Cubes

40 g

Passion fruit

Halved & seeds removed

1

Pomegranate seeds

1 tsp

For the porridge

Oats

Mornflake organic oats

40 g
Coconut milk

Coconut milk

200 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

1 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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