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Coconut Porridge with Pineapple and Passion Fruit Jam
Bring a tropical taste to your morning routine!
Serves 2|Takes 25 minutes
INGREDIENTS:
240g fresh pineapple, finely chopped
5 passion fruits
50g granulated sugar
100g creamed coconut block, grated
100g Flahavan’s Organic Jumbo Porridge Oats
1 tbsp white chia seeds
2 tbsp toasted coconut flakes
A handful of frozen raspberries
METHOD:
Over a bowl, scoop out the flesh from 4 of the passion fruits into a sieve and, using the back of a spoon, push the flesh through until you are left with the black seeds only. Discard the seeds.
Add the sieved passion fruit flesh to a small pan along with the pineapple, 100ml of water and the granulated sugar. Simmer over a medium heat for 10 minutes with the lid on.
After 10 minutes, remove the lid and continue simmering for a further 10 minutes, or until soft and jammy in consistency.
Once the pineapple and passion fruit jam is ready, it’s time to make the porridge. Add the grated creamed coconut, Flahavan’s Porridge Oats and 600ml of hot water to a medium saucepan. Stir over a medium heat until thick and creamy.
Spoon the porridge into bowls and top with the pineapple and passionfruit jam. Cut the remaining passion fruit in half and place a half on each bowl of porridge. Sprinkle over the chia seeds and flaked coconut, and top with the frozen raspberries to serve
