Name: Raspberry coconut porridge
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100g rolled porridge oats (not instant); 25g creamed coconut chopped; 200g frozen raspberries; 125g pot coconut yogurt (we used COYO); a few mint leaves to serve (optional)

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Raspberry coconut porridge

Raspberry coconut porridge

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

plus overnight soaking

A star rating of 3.1 out of 5.10 ratingsRate

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This fruity porridge is dairy-free as it uses coconut yogurt. Although healthy, the yogurt is quite high in fat, one pot is enough for four portions

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g rolled porridge oats

(not instant)
25g creamed coconut

chopped
200g frozen raspberries
125g pot coconut yogurt

(we used COYO)
a few mint leaves

to serve (optional)

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Nutrition: per serving

kcal224
fat12g
saturates9g
carbs21g
sugars3g
fibre4g
protein5g
salt0g

Method

step 1

Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
step 2

The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.

RECIPE TIPS

TO REHEAT

Porridge is easy to reheat the next day in bowls in the microwave, or in a pan on the hob with a splash of milk or water.

Recipe from Good Food magazine, January 2017

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A star rating of 3.1 out of 5.10 ratings

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