This is a wonderful breakfast to wake up to – Coconut Porridge with Mango Puree – made with coconut milk and topped with summary fruits, toasted almonds, honey and a sprinkling of cinnamon. 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 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 recognized 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. For this recipe I have substituted tinned mango as I know I can easily get it on a weekly basis without having to travel all over town to find it fresh. Once the puree is made it will keep in the fridge for up to a week, 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.
Coconut Porridge with Mango Puree, Peach and Toasted Almonds
The recipe below is for 1 serving of porridge. All you need to do its multiply the oats and coconut milk for more servings.
50g porridge oats
200ml coconut milk + extra for serving
Pinch of salt
1 tin mango slices
1 fresh peach
2 tbsp flaked almonds
1. First prepare the mango puree: Drain mango from juice, reserving a little liquid. Blend mango pieces. a large pinch of cinnamon and enough of the juice to make a smooth puree (makes approx 6 servings of puree. Can be kept in the fridge for up to 1 week).
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. Prepare 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, add a little extra coconut milk, drizzle with honey, top with mango puree, sliced peaches, toasted almonds and a sprinkling of cinnamon.