Raspberry, Currant and Coconut Porridge
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g raspberries
- 150 g currants
- 350 g coconut milk
- 6 tablespoon oatmeal
- 50 g desiccated coconut
- 1 tablespoon honey or agave syrup
- 2 tablespoon almond (s), chopped and roasted, optional
Print Recipe
Pin Recipe Instructions
- If necessary, peel and wash the fruit and simmer with coconut milk, oat flakes, desiccated coconut and honey for a short time until the desired consistency is achieved. Fill into bowls. If you like, you can sprinkle chopped and roasted almonds on top.
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