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Raspberry coconut porridge

Raspberry coconut porridge

A star rating of 3.1 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking
  • Easy
  • Serves 4

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
Nutrition: per serving
NutrientUnit
kcal224
fat12g
saturates9g
carbs21g
sugars3g
fibre4g
protein5g
salt0g
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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)

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

Goes well with

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Overall rating

A star rating of 3.1 out of 5.10 ratings
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