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Breakfast: Coconut and Currant Porridge

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Breakfast: Coconut and Currant Porridge

The perfect breakfast: coconut and currant porridge recipe with a picture and simple step-by-step instructions.

  • 250 g Coconut drinking milk
  • 100 g Oatmeal
  • 2 tbsp Desiccated coconut
  • 1 Msp Vanilla
  • 1 Pc. Banana
  • 1 large handful Currants
  • More currants for serving
  1. Finely grind the banana with a fork. Mix all ingredients in a small saucepan and bring to the boil. Simmer for a few minutes over low heat, stirring occasionally, until a thick paste forms.
  2. To serve, sprinkle with fresh currants and desiccated coconut as desired.
Dinner
European
breakfast: coconut and currant porridge

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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