When I was a child I hated porridge. I ate it for breakfast in kindergarten, and this bad memory meant that the next time I could bring myself to eat porridge again was when I was an adult. For many years I have prepared porridge by simply brewing it with hot water. It is an excellent basis for cocktails and goes very well with fruit and nuts. Today, I overcame the next obstacle and prepared porridge with milk. Strangely enough, it tastes quite good; maybe because I chose coconut milk. Try it, the devil is not so black ...

Ingredients (for 2 people)
porridge
400ml of coconut milk
8-10 tablespoons of rolled oats
1 tablespoon of light honey
a pinch of salt
crumble topping
1 teaspoon of butter
2 tablespoons of desiccated coconut
1 tablespoon of sesame seeds
1 teaspoon of caster sugar
other
1 banana
2 tablespoons of cherry confiture

Prepare the porridge. Boil the coconut milk with salt. Add the rolled oats and boil until they are soft. Turn off the heat and leave it to cool down a bit. Add the honey and mix it in. Now prepare the coconut crumble topping. Melt the butter in a pan, add the desiccated coconut, sesame seeds and caster sugar. Fry for 2 minutes, stirring constantly. Leave to cool down. Put the porridge into some bowls and put the crumble topping on top. Decorate with the sliced banana and cherry confiture.

Enjoy your meal!

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