Coconut Milk Porridge
This creamy coconut porridge is cozy and warming, and so quick and easy to make for a weekday breakfast!
Servings: 1 serving
Calories: 244kcal
Ingredients
- ½ cup oats gluten free, if required
- 1 cup coconut milk*
- ¼ teaspoon cardamom optional
- ¼ teaspoon ground ginger optional
- 1 teaspoon maple syrup
Instructions
- Tip the oats into your pot along with the cardamom and ground ginger, if using. Pour in the coconut milk. Stir and bring to a light simmer. Cook for 6-8 minutes, stirring often.
- Spoon the porridge into your bowls, drizzle on the maple syrup and top with fruit, nuts or seeds if you like. Serve immediately.
Notes
*I suggest using the pouring type of coconut milk (or coconut milk drink, as it is often called) that comes in a carton. You can use coconut milk from a can, in which case I would recommend using the light version.
- Don't let it boil. Bring to a light simmer, not a boil.
- Keep stirring the porridge. For a creamy porridge it's best to stir quite frequently.
- Adjust the texture. This recipe makes a fairly thick porridge, so pour in more milk to thin, to preference.
- coconut milk scores 0, but be mindful of any additional ingredients.
- ginger, which scores 1.
- cardamom scores 0, but has a note that some varieties may not be tolerated.
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 175mg | Fiber: 5g | Sugar: 11g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 129mg | Iron: 2mg