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Coconut porridge with caramelised pineapple

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.  
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g 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

Method
 

  1. 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.
  2. Turn off the heat, stir in two-thirds of the shredded coconut, then put a lid on and rest for 5 minutes.
  3. 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.
  4. 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.
  5. When the pineapple is golden, the nuts are sticky – transfer them to a plate.
  6. 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.