RASPBERRY COCONUT PORRIDGE

Raspberry coconut porridge image

This fruity porridge is dairy-free as it uses coconut yogurt. Although healthy, the yogurt is quite high in fat, one pot is enough for four portions

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 5

Ingredients

100g rolled porridge oats (not instant)
25g creamed coconut , chopped
200g frozen raspberries
125g pot coconut yogurt (we used COYO)
a few mint leaves , to serve (optional)

Steps:

Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.

Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein