Coconut, Banana and Maple Porridge
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 80 g rolled porridge oats
- • 550 ml coconut dairy free milk alternative
- • 3 tbsp desiccated coconut
- • 1 tbsp maple syrup
- • 1 tsp vanilla extract
- • pinch of ground ginger
- • 1 small banana, (peeled and sliced)
- • 1 tbsp maple syrup
- • 1 tbsp desiccated coconut
Preparation Steps
Place the oats, coconut milk alternative, desiccated coconut, maple syrup, vanilla extract and ginger in a medium saucepan and stir well.
Place over a medium heat and bring to the boil. Reduce the heat to low and simmer gently for 6-7 minutes, stirring until thickened and the oats have softened.
For the topping: Preheat the grill on a medium setting. Place the coconut in a small ovenproof dish and place under the grill. Toast the coconut for 1-2 minutes or until golden, turning once and watching carefully as it can burn very easily.
Place the porridge in three bowls and place a few slices of banana on top of each. Drizzle over the maple syrup and sprinkle with toasted coconut. Serve at once, alone or with an accompaniment of your choice.