Spiced coconut porridge with cranberry & orange compote
By Cassie Best
Make comforting porridge even more creamy with coconut milk. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut
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Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 469
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fat 13g
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saturates 8g
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carbs 73g
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sugars 47g
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fibre 7g
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protein 15g
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salt 0.3g
Ingredients
- 175g porridge oats
- 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 coconuts cream, plus shaved toasted coconut, to serve
- 3 tbsp light soft brown sugar
- 3 oranges, peeled and sliced
- 250g fresh or frozen cranberries
Method
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.
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.
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.
