There is something so satisfying about warm breakfast. Whether it’s sweet or savory, I’ve always had a weakness for a warm start of the day, especially during the colder season.
This filling coconut mango porridge is packed with fiber, proteins, vitamins, minerals and other goodness.
It doesn’t only satisfy your taste buds but provides you with lots of energy.
Although porridge is a popular breakfast dish, it makes a great meal or snack for any time of the day really.
I used to make this tropical bowl often when in Koh Samui; with all the amazing fresh fruit there it’s a true flavor delight.
This coconut mango porridge is made with 4 types of Thai mangoes from the local market, wild bananas and fresh coconut found at the nearby beach. Ultimate freshness.
You can of course use any type of fresh mango here.
What makes this porridge really creamy is the coconut milk. You can easily make your own from fresh coconut, but store-bought one is fine as well. Make sure to choose a natural one without added sugar or flavoring.
I use overnight soaked rolled oats for this simple recipe. Soaking the oats makes them more digestible and brings out the maximum nutritious benefit. This has to do with phytic acid found in all grains which tends to block the nutrients.
Eating the oats without soaking doesn’t affect the taste, but by doing so you’ll get the most out of its amazing nutritional value!
Soak the oats overnight or for a minimum of 7 hours in coconut milk and a splash of lemon juice. (1.5 cup of coconut milk per 1 cup of oats)
Cook the soaked oats in coconut milk (1 cup coconut milk per 1 cup of oats) on low fire while stirring.
Add your sweetener of choice; I like to use for example maple syrup or coconut nectar.
To bring out the flavor add a pinch of sea or Himalaya salt and some powdered cinnamon.
Mix in the sliced mango, banana and fresh coconut and enjoy it while it’s warm!