Coconut porridge with raspberries and white chocolate
Coconut and raspberries, with a little white chocolate for a treat.
Open in the appPer serving
- Calories
- 410 kcal
- Protein
- 15.1 g
- Carbohydrates
- 59 g
- Fat
- 14.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rolled oats45 g
- Reduced-fat milk200 ml
- Desiccated coconut8 g
- Raspberries100 g
- White chocolate8 g
Contains: gluten, lactose, soy,
In season: June – September
Method
- Put the oats, milk and half the desiccated coconut into a small pan and cook over medium heat for 5 minutes, stirring, until creamy.
- Meanwhile, toast the remaining coconut in a small dry pan over medium-low heat for 1–2 minutes, stirring constantly, until golden.
- Grate the white chocolate on the coarse side of a grater.
- Gently rinse the raspberries and let them drain.
- Pour the porridge into a bowl and serve with the raspberries, toasted coconut and white chocolate.
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