coconut porridge with raspberries

If you want to feel like being on holidays while having breakfast you should definitely try this coconut porridge with molten raspberries. The coconut gives the porridge a Caribbean taste and the raspberries add a fruity & fresh flavour to this rich dish.

coconut porridge



Ingredients for two persons

1 1/3 cups of oats

1 can of coconut milk (400 ml)

4 tablespoons of honey

1 teaspoon vanilla extract

1 tablespoon butter

a handful of raspberries (frozen or fresh)


toppings (as you like)

Place the oats in a pot. Add two cups of coconut milk – you’ll be getting about 1 1/2 cups with one can, so fill the missing amount of the second cup with water. Add honey and vanilla extract, stir well and heat the mixture. As soon as you can see small bubbles coming up, you should reduce the heat and keep stiring slowly for about 5 – 7 minutes or cook as long as you want to have your oats softer. When your porridge got the right consistency turn off the stove and stir in the raspberries and the butter. I quite like the frozen raspberries as they are cheaper and still have the same taste and shape as soon as they are cooked into the porridge. The raspberries will melt quickly and you’re ready to enjoy your breakfast! Top your porridge with fresh strawberries and nutella if you like to!


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