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Postcard Perfect Porridge

Cable Beach, Broome, Western Australia

Yes, right now I would rather be on a tropical beach somewhere. This one looks good.

Dear Porridge,

It’s not you, it’s me.

I am growing weary of the endless frosty mornings, you see, when nothing but your warm oatmealiness will do.

And with the winter we’ve had, I feel like know for a fact that I have been eating porridge for months (approximately since I went to visit the Flahavan’s mill, in fact).

However, given that there’s not much that I can do about the weather (and prompted by the Flahavan’s Porridge Making Challenge), I decided to spruce you up instead, and put a little bit of tropical sunshine into your wintry bowl.

Don’t hate me, you’ll get used to your new taste. You may even get to like it. I did. Lots.

Your friend,
D.S.

Totally Tropical Porridge w/ Coconut Milk & Banana

Porridge With Kiwi Fruit And Banana

This really couldn’t be further from the porridge of my youth.

The oats are cooked up with some coconut milk and banana, spiked with a touch of kahlúa and scattered with kiwi fruit and a splash of cream. It’s a really filling and sunshiny bowl with which to start your day.

You’ll need, per person:
  • 1 smallish banana (about 75g when peeled)
  • 2 tsp dark muscovado sugar
  • 0.5 tsp lemon juice (or substitute lime juice)
  • 50g porridge oats
  • 150ml water
  • 75ml coconut milk
  • pinch of salt
  • 2 tsp kahlúa (or substitute dark rum)
  • 1 kiwi fruit
  • 1 tsp cream
The Steps:
  • In a small bowl, mash together the banana, muscovado sugar and lemon juice.
  • To a small, heavy saucepan add the porridge oats, water, coconut milk, mashed banana and salt. Stir to mix and place over a medium heat.
  • Bring to a boil and cook, stirring, for about 3 minutes.
  • Meanwhile, peel the kiwi fruit and chop into small chunks.
  • Once the porridge is cooked, remove from the heat and stir in the kahlúa.
  • Tip the porridge into a bowl, scatter with the chopped kiwi fruit, drizzle with the cream and serve.
The Variations:
  • If you want to make this using pinhead oatmeal (i.e. steelcut oats), then use 50g pinhead oatmeal instead and cook first in about 200ml water for 20 mins, then add the coconut milk, banana etc. and proceed as above.
The Results:
  • Tropical porridge for one.

20 Comments

  1. What a terrific recipe! I love the idea of cooking oats with coconut milk. Kiwi and kahlua would put a big smile on my face in the morning. We’ve been daydreaming of tropical beaches too…sigh.

  2. Dude, Kahlua on a dreary morning?! Perfect! I might just get through our own blasted winter after-all. What a delicious twist on the ordinary. I love it! :)

  3. Wow, this is a lovely way to serve porridge! Coconut milk, banana, kahlua, yes, I’d be happy to wake up to this.

  4. Kahlua on a frosting morning, especially tucked inside a warm bowl of porridge is most certainly a fortified way to start the day. GREG

  5. It’s nearly always so glum in London, and everyday feels perfect for oatmeal and soup. I love this new tropical porridge, does brighten it up. I see you snuck that kahlua in there – the Irish seem to love a touch of the hard stuff in their oatmeal =)!

  6. A jazzed up porridge for those chilly mornings if only I had this for my breakfast, I’d be a happy camper right now. And Kahlua = gen

  7. Oops…meant to write “genius!!”

  8. I love the idea of porridge with coconut milk!

    How about cream, walnuts (toasted if you wish), walnut brandy, and chopped dark chocolate for a really decadent (and really unhealthy!) version!

  9. Love the tropical flavors in this from the kiwi to the coconut milk. And the kaluha?! Well, lets just say you can never go wrong with a shot of coffee at breakfast. ;)

  10. Phoo-D: I think the oats work really well with the coconut milk – it’s not quite a replacement for being on a tropical beach, but it helps!

    Diva: if it helps to get you through the winter, I’m happy :)

    lisaiscooking: ’tis a happy little breakfast for sure

    SippitySup: fortified is indeed the operative word…

    gastroanthropologist: I know! Whiskey would, of course, be the more traditional addition, but you can see where I got the idea from :)

    jenn: thanks – this is indeed guaranteed to set you up for the day

    Maninas: thanks for dropping by and thanks for the walnut / chocolate version – decadent, maybe not so healthy but sounds fab!

    Lori: coffee in the morning is mandatory, isn’t it? :)

  11. There was this porridge we had in Ireland and for the life of me I wish I could find it here. Now I cannot remember what the name was, but after a few days of heavy traditional Irish breakfast, we were ready for some good warm bowl of this!

    I could go for the tropical version! Been craving pineapple, and mango…

  12. Oats with cocnut milk, how wonderful and happy!!

    sweetlife

  13. Ah, coconut milk – creamy elixir! I love my oatmeal but you’ve elevated it from humble porridge to tropical delight. It would go a long way toward making this long winter so much more bearable!

  14. What a tasty breakfast to start the day,..and with alcohol in the morning,…hahahahahaha,…a must try, dear friend!!!

    Waw!!!

  15. Daily Spud

    Monday, February 8, 2010 at 8:01 pm

    Chef E: oh yes to mango in porridge – if I’d had some, that definitely would have gone in there!

    sweetlife: the oats and coconut milk are indeed a very happy combination :)

    Tangled Noodle: thought you might like the coconut milk addition (it’s not so far from the idea of cooking rice in some coconut milk, really – in fact I may even have had that in my head as I made this – that and the thought of that mahnomin porridge which is still on my list – in fact, I’m sure I have some wild rice around here somewhere… I’ll be cookin’ some up with my friend and mentor Saint E. any day now!)

    Sophie: just a little taste of kahlúa to add that extra bit of warmth on a winter’s morning, my friend :)

  16. I love this recipe and am focused on the addition of kahlua, as delicious as it sounds, I am not sure I not sure I would be as productive. But a Sunday kicking back to read the paper, it doesn’t get much better.

  17. wow I love this recipe – sounds a little bonkers – but I’m pretty sure it’d work – I’m going to try this this winter – maybe I’ll skip the kahlua if I’m off to work!

  18. Hey Lucy – I know it sounds a little bonkers but it does work. You can certainly skip the kahlua if it’s a work day – though it might just make the work day go that little bit smoother if you don’t :D

  19. I tried this exotic little number this morning just after Ireland beat Italy in New Zealand. Couldn’t muster up Kiwis or Kahula so used a lovely ripe peach and some Amaretto instead. Lovely!

  20. Daily Spud

    Sunday, October 2, 2011 at 12:24 pm

    Peachy, Ange, just peachy!

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