Raspberry coconut porridge

Raspberry coconut porridge

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(9 ratings)

Prep: 10 mins Cook: 10 mins 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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • 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

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

  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.

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Comments, questions and tips

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all the best's picture
all the best
1st Feb, 2017
2.55
Very creamy and very filling, something different for breakfast.
ema_0611
16th Jan, 2017
3.8
I thought this was a great porridge recipe! I managed to get 6 bowls out of it rather than the 4 servings it suggested. I used mixed frozen berries which turned the whole thing turn purple! It makes for a very filling breakfast.
Bruceyalice
13th Jan, 2017
1.3
Really pretty grim, was so watery and bland it was actually quite hard to finish. I do like the idea of mixing the coconut with porridge so that I will take on board.
-john1986-
12th Jan, 2017
These fish cake were absolutely delicious. Even my husband who isn't that keen on salmon loved them. I added extra ginger, chilli flakes and panko breadcrumbs and then put them in the fridge for a couple of hours before cooking and they held together fine. I served them in a brioche bun with the wasabi mayonnaise. Will definitely do these again.
kirstienic
8th Jan, 2017
Having learnt from the apple porridge recipe I reduced the liquid to 500ml and used skimmed milk instead of water. It was delicious - using frozen raspberries worked really well. We loved it. 5 star (site won't let me rate at the moment).
laurawd
6th Jan, 2017
1.3
Bland and not a great texture. Coconut flavour doesn't come through though raspberries and mint were nice.
warvik
6th Jan, 2017
2.55
This was not particularly nice. There is far too much water for the amount of oats so after soaking them overnight and then cooking the lot, you're left with a thin slimy watery mess. I had to add quite a bit more oats to make it resemble porridge again. The coconut and raspberry flavours were nice though.
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