18 Apr Coconut Porridge with Summer Fruits
Brighten up your morning with a beautiful bowl of coconut porridge with summer fruits. This easy vegan breakfast idea is ready in just 15 minutes. It’s made with coconut milk which is lactose free and suitable for those who are lactose intolerant. Coconut milk is rich in electrolytes such as potassium, magnesium and phosphorous. Although high in fat, studies suggest that lauric acid (a medium-chain fatty acid) contained in coconut milk, could have a positive effect on serum lipid and cholesterol levels.
Approx. Nutritional Values Per Serving (including salad)
Cals: 340 Prot: 3.3g Carbs: 15g Fibre: 4.7g Sugar: 9.5g Fat: 16 Sat Fat: 13g
Ingredients Serves 2
- 1 cup (80g) porridge oats
- 400g tin lighter coconut milk
- A pinch of pink Himalayan salt
- 1 tsp vanilla extract or manuka honey
- 1 cup frozen summer fruits or mixed berries
- 1 tablespoon flaked almonds
Method
- Put the oats, lighter coconut milk, and a pinch of salt into a saucepan.
- Simmer over a low heat for 4-6 mins, stirring, until the porridge starts to thicken. Add a little more water, until you reach your desired consistency.
- Stir through 1 tsp of honey or vanilla extract (to taste).
- Stir in 1/2 cup of frozen berries and heat through.
- Spoon into 2 bowls.
- Put the remaining frozen berries in the microwave until thawed and spoon over the top of the 2 porridge bowls.
- Sprinkle the flaked almonds over the top and serve.
TIP: Make this recipe gluten free by using gluten free oats.
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