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Coconut Porridge

Porridge is a wonderful start to the day. Oaty, chewy goodness enriched with coconut, this recipe is a family staple. The salty macadamias and the sweetness of the fruit bring different flavours and textures to this otherwise super-simple family breakfast.

Words and recipes Vanessa Baxter. Photography Todd Eyre

Serves 4

  • 2 cups old-fashioned oats
  • 1 cup coconut cream
  • 1 cup milk
  • 1 cup water
  • a handful of salted macadamia nuts
  • 2 tamarillos, peeled and chopped
  • 2 bananas, peeled and sliced
  • maple syrup, to drizzle (optional)

Pile the oats into a large saucepan and add in the coconut cream, milk and water. Place over a high heat until it is bubbling – make sure you keep stirring it, so that it does not stick to the bottom of the pan. Lower the heat to medium, and allow it to very gently bubble and cook for 15 minutes. At this stage it should be lovely and creamy. Add more liquid if it is looking too thick.

Ladle into bowls and top with the salty nuts and seasonal fruits. Drizzle with maple syrup if you like it a little sweeter.

Variations Buttered sautéed apples, lime juice and brown sugar; berries and Greek-style yoghurt; poached pears and vanilla yoghurt. 


Recipes from The Fearless Kitchen cookbook by MasterChef New Zealand finalist and foodie Vanessa Baxter. For more recipes from Vanessa Baxter, visit vanessabaxter.co.nz

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