I first sampled coconut porridge in Thailand earlier this year. It is the queen of all bowls of porridge. Creamy, sweet and tropical, I ate it countless times whilst travelling and couldn’t wait to recreate it at home.
Versions in Thailand were often loaded with a vast selection of exotic fruit. Such delights are not always easy to get hold of in this country, so I’ve used the humble banana. One is mashed into the porridge, to sweeten it and make the consistency heavenly. Another banana is sliced, lightly fried in coconut oil and used to top the porridge. It’s a dreamy combination and an ideal breakfast for the weekend.
1) Place 80g porridge oats and 1 banana cut into rough chunks into a saucepan. Pour over 400ml of coconut water that has been mixed with 4tbsp full-fat coconut milk. Cook over a medium heat and stir frequently.
2) Meanwhile, slice another banana to create thick rings. Heat 1tsp coconut in a flat frying pan and fry the banana for a couple of minutes each side.
3) When your porridge is at the desired consistency and piping hot, ladle into bowls, top with the banana slice and drizzle over some organic honey, if liked.
As soon as I took my first bite of this, I was back in Thailand, hearing the waves crash and feeling the sand between my toes. One can dream in the midst of Autumn! I would love to know what you think of this recipe, so leave a comment if you give it a go. Which dish did you bring back from holiday? Tell me all about it.