Coconut Porridge with Mango Puree, Peach and Toasted Almonds

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This is a wonderful breakfast to wake up to – porridge made with coconut milk topped with summary fruits, toasted almonds cinnamon and a sprinkling of brown sugar. It’s probably one of the only posh meals you can make in under 10 minutes! Porridge is a popular breakfast dish as not only does it fill you up until lunchtime, its carbohydrates slowly release energy. It is also contains nutrients and minerals that aid carrying oxygen to the muscles and other areas of the body, as well as high levels of vitamin A, a fat soluble vitamin and antioxidant which helps reduce risk for chronic disease. Apart from many recognised health benefits, it’s also just tastes mighty good when dressed up with fruits, nuts, spices and puree. Don’t be put off using tinned fruits for your puree. If your lucky enough to live in a country where quality fresh fruit is available most of the year, then you can use fresh mango to make the puree. For this recipe I have substituted tinned mango as I know I can easily gets it on a weekly basis without having to travel all over town to find it fresh. Once the puree is made it keeps in the fridge for days, and ready to be used each morning for breakfast with no hassle. Fresh peaches are readily available in my supermarket for most of the year, but you could also use banana if yours doesn’t stock them. The finishing crunch of toasted almond flakes and sprinkling of cinnamon complete the dish perfectly.

The recipe is for 1 serving of porridge. All you need to do its multiply the oats and coconut milk for more servings.

INGREDIENTS:

50g porridge oats
200ml coconut milk
100ml water
Pinch of salt
1 tin mango slices
1 fresh peach
2 tbsp flaked almonds
Cinnamon for sprinkling
Brown sugar for sprinkling (optional)

METHOD:

1. First prepare the mango puree: Drain mangos from juice, reserving a little liquid. Blend mangos pieces adding enough of the juice to make a smooth puree. There will be enough for a few servings so what you don’t use can be kept in the fridge.

2. Slice your peaches into wedges.

3. In a non-stick pan dry roast almond flakes, keeping an eye on them so they don’t brown too quickly.

4. Pre-pare porridge. Place oats, coconut milk, water and salt in a small saucepan. Bring to the boil then turn to simmer and continue to stir until oats are ready – approx 5 minutes.

5. To serve. Place oats in a bowl, top with mango puree, sliced peaches, flaked toasted almonds and a sprinkling of cinnamon and brown sugar.

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