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Step 1.
Chop up your mango into small chunks and spoon out the passionfruit seeds.
Step 2.
Get a dry frying pan over a medium heat, tip in the coconut flakes and toast until golden, then leave to cool.
Step 3.
Put the oats, coconut milk, 500ml water and a pinch of salt into a large saucepan over a medium heat. Cook, stirring for 4-5 minutes until the porridge is thick and creamy.
Step 4.
Divide the porridge between 4 bowls. Spoon over the mango and passionfruit and scatter over the toasted coconut flakes. Tuck in!
The pinch of salt brings out the sweetness in the fruit.
Serves
4
1
Mango
2
Passionfruits
30 g
Coconut Flakes
200 g
Rolled Oats
500 ml
Coconut Milk
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Serves
4
1
Mango
2
Passionfruits
30 g
Coconut Flakes
200 g
Rolled Oats
500 ml
Coconut Milk
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
The pinch of salt brings out the sweetness in the fruit.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop up your mango into small chunks and spoon out the passionfruit seeds.
Step 2.
Get a dry frying pan over a medium heat, tip in the coconut flakes and toast until golden, then leave to cool.
Step 3.
Put the oats, coconut milk, 500ml water and a pinch of salt into a large saucepan over a medium heat. Cook, stirring for 4-5 minutes until the porridge is thick and creamy.
Step 4.
Divide the porridge between 4 bowls. Spoon over the mango and passionfruit and scatter over the toasted coconut flakes. Tuck in!