Creamy coconut and honey porridge

Creamy coconut and honey porridge

  • 5 mins to prep
  • 10 mins to cook
  • Serves 2
This recipe uses:Runny HoneyWhere to buy
a bottle of rowse runny honey


This creamy, indulgent porridge makes a satisfying dairy-free breakfast that is also gluten-free if gluten-free oats are used. It’s quite rich and good for a treat. You can make a lighter version by using a 200ml pouch of coconut milk and 450ml almond or oat milk.

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  1. 1

    For the porridge, mix the oats with the coconut milk, almond milk or oat milk, and salt in a large saucepan. Place over a medium-high heat, bring to a boil then turn the heat down to low and stir well. Cover with a lid and leave to cook for 5 minutes, stirring once or twice, until the porridge is thick and creamy. If it’s too thick loosen with a little extra almond milk or boiling water; if too thin then simmer with the lid off for a minute or two. Stir in the honey and almond butter if using.

  2. 2

    Serve in warm bowls. Top with slices of banana, sprinkle with coconut and drizzle with honey.

  3. 3

    NOTE: To toast the shaved or desiccated coconut heat a frying pan over a medium heat, add the coconut and cook for 2-3 minutes, stirring occasionally, until lightly golden and toasted.

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