Autumn hit Berlin suddenly, the temperatures dropped quite dramatic from one day to the next. That’s why warm and comforting breakfast dishes came more into play recently; especially my beloved porridges. The good thing about oatmeal is you can twist the recipes to your current taste and preferences. And right now I am a little obsessed with coconut.
I would eat coconut milk and coconut flakes all day long if it wouldn’t be that high in fat. If you are following me on Instagram you probably know I am on a low-fat vegan diet with no oils, and I use nuts and seeds only sparingly. My skin is not very forgiving when it comes to fatty food. Nevertheless, I wanted to create a Coconut Porridge recipe that’s not too caloric-dense.
There is actually a part of the coconut that’s completely fat-free – it’s the coconut water inside the fruit. You can buy bottled coconut water almost everywhere, and it adds such a soft sweetness to your oatmeal, you don’t even need additional sweetener. For this Coconut Porridge, I mixed rice milk, coconut water and a bit of full-fat coconut milk for some richness and indulgence (but not too much, of course). Roasted coconut flakes complement the flavors very well. There is even a coconut-flavored rice milk on the market, which works perfect in this recipe, but it’s not essential.
Whenever I make Coconut Porridge for my kids, I sprinkle a teaspoon of coconut sugar on top because they both have a sweet tooth (like most kids). If you are having a sweet tooth too but want to avoid sugar entirely, add a mashed banana, mashed raspberries or use erythritol.
The serving size of this Coconut Porridge is rather huge. I always eat a proper breakfast because there are usually 5 to 6 hours until I have a chance to eat lunch, but you can easily half the recipe and mix it with a mashed banana to create a still satisfying but smaller meal. Sometimes I fill leftover porridges in weck jars and take it to work for a small snack during school breaks.
What is your favorite way to eat coconut? Let me know in the comments below!
- 1 tbsp coconut flakes
- 1 cup rice milk
- 3/4 cup coconut water
- 1/4 cup coconut milk
- 1 cup oatmeal gluten-free
- 1 small banana optional
- edible flowers
- 1 tsp coconut sugar optional
- Heat a non-stick pan and dry-roast coconut flakes until golden brown. Remove from the hot pan immediately to prevent burning.
- In a small pot, bring rice milk, coconut water, roasted coconut flakes and coconut milk to the boil.
- Add oatmeal and simmer with a closed lid on low heat for 3-4 minutes.
- Add a mashed banana (optional).
- Transfer to a bowl and sprinkle with coconut sugar (optional).
- Top with raspberries and edible flowers.