Spiced coconut porridge with cranberry & orange compote

Spiced coconut porridge with cranberry & orange compote

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Prep: 5 mins Cook: 20 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal469
  • fat13g
  • saturates8g
  • carbs73g
  • sugars47g
  • fibre7g
  • protein15g
  • salt0.3g
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Ingredients

  • 175g porridge oat
  • 700ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400ml can low-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • good grating of nutmeg, plus extra to serve
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 160ml can coconut cream, plus shaved toasted coconut, to serve
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

For the compote

  • 3 tbsp light soft brown sugar
  • 3 oranges, peeled and sliced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g fresh or frozen cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

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.

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Comments, questions and tips

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mariowynjones
22nd Jan, 2014
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.
snortle88
20th Jun, 2014
What changes would I make to the liquid quantities if I wanted to do this in the slow cooker?
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