Tropical coconut milk porridge

21 October 2015

A tropical breakfast of porridge with fruit and coconut milk.

Preparation time

10 minutes

Cooking time

3-4 minutes

Serves

1



Ingredients

For the topping: 

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

Method

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®.

Our thanks to Lyle's Golden Syrup for providing this recipe.

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