Name: Coconut porridge with caramelised pineapple
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 50g rolled porridge oats (gluten-free, if needed); 350 ml fresh coconut milk (not from tin); 3 Tbsp shredded coconut; ½ pineapple; 1 handful pecan nuts; 2 Tbsp maple or agave syrup; To serve: more agave/maple syrup

Coconut porridge with caramelised pineapple

25 Sep 2021

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Coconut porridge with caramelised pineapple

Background

Porridge is probably the healthiest breakfast, but it can be quite boring day after day, so I try to jazz it up at the weekend with different sauces and toppings. This coconut porridge with caramelised pineapple is vegan, gluten-free and really yummy. You can use other nuts, if preferred.

Ingredients

50g rolled porridge oats (gluten-free, if needed)
350 ml fresh coconut milk (not from tin)
3 Tbsp shredded coconut
½ pineapple
1 handful pecan nuts
2 Tbsp maple or agave syrup
To serve: more agave/maple syrup

Instructions

Put the porridge and coconut milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat. It should be creamy, so add a little more coconut milk, if needed.
Turn off the heat, stir in two-thirds of the shredded coconut, then put a lid on and rest for 5 minutes.
Meanwhile, peel the pineapple, and cut half of it into 1 cm rings (use the other half for other recipes). Using an apple corer, push out the middle, woody part.
Put the pineapple rings in a non-stick pan, add a drop of lemon juice and half of the agave syrup. Caramelize them for about 5 minutes, then turn them over. Scatter the nuts around the pineapple pieces and drizzle more agave on top.
When the pineapple is golden, the nuts are sticky – transfer them to a plate.
Spoon the porridge into bowls, scatter the remaining coconut on top, then add the caramelized pineapple slices and pecan nuts. Drizzle more agave/maple syrup on top if you like.