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Coconut, Pineapple And Mango Porridge With Fresh Mint
A tropical twist on a winter breakfast, perfect for those who would rather be in a sunny destination.
- 140g porridge oats
- 850ml coconut milk
- 160g pineapple, diced, plus extra for garnish
- 160g mango, diced, plus extra for garnish
- 70g desiccated coconut
- Sprig of fresh mint, chopped
Method (click to mark as completed)
- Put the oats, desiccated coconut and milk in a pan and put on the heat.
- Bring to the boil and then simmer for 4-5 minutes, stirring constantly making sure it doesn’t stick to the bottom of the pan.
- Add the pineapple and mango and simmer for a further 1-2 minutes.
- Stir in the chopped mint.
- Garnish with flaked coconut, pineapple, mango and mint.
Completed steps (click to remove last step)