Spiced coconut porridge with cranberry & orange compote

Spiced coconut porridge with cranberry & orange compote

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Make comforting porridge even more creamy with coconut milk. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
469
protein
15g
carbs
73g
fat
13g
saturates
8g
fibre
7g
sugar
47g
salt
0.3g

Ingredients

  • 175g porridge oats
  • 700ml milk
  • 400ml can low-fat coconut milk
  • 3 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • good grating of nutmeg, plus extra to serve
  • 160ml can coconuts cream, plus shaved toasted coconut, to serve

For the compote

  • 3 tbsp light soft brown sugar
  • 3 oranges, peeled and sliced
  • 250g fresh or frozen cranberries

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Method

  1. Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.
  2. Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
  3. To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.

Recipe from Good Food magazine, January 2014

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mariowynjones's picture

Rather than prepare with 3 tbps of sugar, add a teaspoon of honey before serving. My favourite porridge also includes some pearl barley cooked as per instructions on the packet and a small stick of cinnamon, as well as a few cardamom pods opened, the husks discarded.

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