Make comforting porridge even more creamy with coconut milk. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut
Prep:5 mins
Serves 4
175g porridge oat700ml milk400ml can low-fat coconut milk3 tbsp soft light brown sugar1 tsp ground cinnamongood grating of nutmeg, plus extra to serve160ml can coconut cream, plus shaved toasted coconut, to serve
STEP 1Mix 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.STEP 2Meanwhile, 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.STEP 3To 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.
