This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Coconut Porridge with Pineapple and Passion Fruit Jam
Bring a tropical taste to your morning routine!
Serves 2|Takes 25 minutes
INGREDIENTS:
3 cups of fresh pineapple, finely chopped
5 passion fruits
1/4 cup of granulated sugar
1/3 cup of creamed coconut block, grated
1 cup of Flahavan’s Rolled Oats
1 tbsp white chia seeds
2 tbsp toasted coconut flakes
A handful of frozen raspberries
METHOD:
Over a bowl, scoop out the flesh from 4 of the passion fruits into a sieve and, using the back of a spoon, push the flesh through until you are left with the black seeds only. Discard the seeds.
Add the sieved passion fruit flesh to a small pan along with the pineapple, 1 cup of water and the granulated sugar. Simmer over a medium heat for 10 minutes with the lid on.
After 10 minutes, remove the lid and continue simmering for a further 10 minutes, or until soft and jammy in consistency.
Once the pineapple and passion fruit jam is ready, it’s time to make the oatmeal. Add the grated creamed coconut, Flahavan’s Oats and 2 1/2 cups of hot water to a medium saucepan. Stir over a medium heat until thick and creamy.
Spoon the oatmeal into bowls and top with the pineapple and passionfruit jam. Cut the remaining passion fruit in half and place a half on each bowl of porridge. Sprinkle over the chia seeds and flaked coconut, and top with the frozen raspberries to serve
