Creamy coconut and honey porridge

Creamy coconut and honey porridge

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.

  • Serves
  • Prep time 5m
  • Cooking time 10m

For the porridge

  • 100g porridge oats
  • 1 x 400ml can coconut milk
  • 250ml almond or oat milk
  • small pinch salt
  • 1 tbsp Rowse Clear Honey
  • 1 tbsp almond butter, optional


For the toppings

  • 1 ripe banana, peeled and sliced
  • 2 tbsp shaved coconut or 1 tbsp desiccated coconut, toasted
  • Rowse Clear Honey

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

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.