Name: Spiced coconut porridge with cranberry & orange compote
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 175g porridge oat; 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 coconut cream, plus shaved toasted coconut, to serve; 3 tbsp light soft brown sugar; 3 oranges peeled and sliced; 250g fresh or frozen cranberry

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Spiced coconut porridge with cranberry & orange compote

Spiced coconut porridge with cranberry & orange compote

Cassie Best

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g porridge oat
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 coconut

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 cranberry

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Nutrition: per serving

kcal469
fat13g
saturates8g
carbs73g
sugars47g
fibre7g
protein15g
salt0.3g

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.2 ratings

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