I had a bit of time this morning – actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time.
I always thought porridge was a bit rubbish without golden syrup drizzled on top of it and poured straight into my mouth from the bottle. But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body. Anyway, I’ve tried a few recipes but most of them seemed to contain shmooshed up banana and not enough coconut for my liking. So I decided to make my own.
I try and cut the mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired, not an enjoyable experience. You can buy it pre-chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.
Coconut & mango porridge
Serves 1 / hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup of porridge oats
2/3 cup of water
4 tbs coconut milk, I use Alpro
1 tbs unsweetened desiccated coconut
1 tsp cashew, almond or peanut butter
½ ripe mango
1 passion fruit, seeds removed
Pinch of sea salt flakes
1. Put your oats in a small pan along with the water, coconut milk, desiccated coconut and a pinch or salt. On a medium heat bring to the boil stirring continuously.
2. Once boiled, take off the heat and stir in the cashew butter, mix until incorporated.
3. Chop the mango and prepare the passion fruit. Served topped with the fresh fruit.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Df– Dairy free.