Almost Sweet, Breakfast, Everyday Recipes, Snacks

Creamy coconut porridge

Coconut porridge is my go-to breakfast choice when I am feeling lazy and can’t be bothered to cook up some eggs and veg, as even though it does still require some action on the hob, it is much harder to mess up.

Depending on my mood, I will vary how thick I make the porridge, so I have purposefully kept the directions vague so that you can adapt accordingly. This recipe is simply meant as some breakfast inspiration, as sometimes you just need to be reminded of some of the simpler meals out there. I would also be lying if I said I didn’t sometimes eat this as a make-shift snack or dessert…

thick or smooth
Enjoy thick with your favourite plant milk, or classically smooth

Time to prepare: 5 minutes

Difficulty level: Easy

Serves: 1


  • Gluten-free oats – my favourite at the moment is Kavanagh’s Organic Porridge Oats from Aldi as the oats are quite big so have a lovely texture
  • 50g creamed coconut (equivalent to 1/4 can coconut milk)
  • 1 tbsp chia seeds (optional)
  • Unsweetened unroasted almond milk or plant milk of your choice (optional)
  • Cinnamon (optional)


  • Add your oats and chia seeds (if using) to a small saucepan
  • Add the block of creamed coconut and top-up the saucepan with kettle-boiled water
  • Simmer the porridge for around 5 minutes and keep topping up with cold filtered water in order to maintain the consistency you like the best. You know your porridge is cooked when you see little sticky strings of porridge when you lift the spoon out
  • Leave to stand
  • Top with cinnamon, almond milk and / or almond butter to flavour


  • For a thicker, stodgier porridge, add in extra chia seeds at the start.
  • If after you’ve left your porridge to stand it is too thick for your liking, simply stir in extra water or plant milk
  • The addition of chia seeds and almond butter will give you an additional protein hit, keeping you fuller for longer




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