So dreamy and yummy is coconut porridge.
A serving suggestion for those buckwheat crunchies we were banging on about yesterday.
Making coconut porridge couldn’t be any easier, it’s exactly the same as making porridge. Making this a very short post!
Take one cup of oats, a tin of coconut milk and a squeeze of syrup….
If you have the time you can soak the oats in one cup of coconut milk overnight but this isn’t essential.
If you do, just add a cup of water to the mix in the morning and cook, stirring, for 5-10mins until it is thickened.
If not, add the oats to a pan with 2 cups of coconut milk and cook until thickened.
Serve layered up with the crunchies, a seasonal fruit, in this case medlars and a drizzle of syrup.
Source: Charlie Big Potatoes.