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?
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.
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 – 4 items
For the topping
Halved & seeds removed
For the porridge
Mornflake organic oats
Lyle’s Golden Syrup
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