Coconut and Mango Porridge

Serves 2


  • 1/2 cup rolled oats (quinoa or rice flakes are great for a gluten free option)
  • 1 cup water
  • 1/2 cup coconut milk
  • 1 heaped cup mango flesh (fresh or frozen)
  • 1 tablespoon maple syrup (optional)


  1. Add the oats and water to a saucepan and bring to the boil, stir in the coconut milk and return to the boil.
  2. Reduce the heat to low and cook for 5 minutes stirring occasionally.
  3. Mash in the mango flesh and stir through the maple syrup if using.

Eat and enjoy.

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