Coconut Porridge with Raspberries and Peanut Butter Sauce

Creamy Coconut Porridge with my favourite toppings…delicious
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: European
Keyword: Dairy Free, Quick, Vegetarian
Servings: 2 Servings
Calories: 427kcal


  • 100 grams Oats
  • 235 ml Water
  • 160 ml Canned Coconut Milk
  • ½ tsp Sugar Or Any Sweetener
  • Pinch of Salt
  • 65 grams Raspberries

Peanut Butter Sauce

  • 2 tbsp. Peanut Butter
  • 4 tbsp Warm Water
  • Pinch of Salt


  • Add the oats, coconut milk, water, sugar, and salt to a small pot. Bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens.
  • In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl.
  • Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce and crushed raspberries. This can be served hot or cold.



Calories: 427kcal | Carbohydrates: 43g | Protein: 12g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 89mg | Potassium: 536mg | Fiber: 10g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 4mg