Prep Time
10 mins
Servings
2 Servings
Cook Time
12 mins
Difficulty
Easy
A simple, comforting Vietnamese inspired porridge that combines creamy coconut with the fresh zing of ginger and lemongrass. Finished with lime and honey for a bright start.
Ingredients
100g rolled oats (use certified gluten-free oats if required)
200ml canned full-fat coconut milk (shake can before measuring)
300ml water (adjust for desired consistency)
1 stalk (about 10g) lemongrass, white part bruised and finely chopped
15g fresh ginger, peeled and grated
1 lime, zest 1 tsp, juice 30ml (reserve a wedge per serving to garnish)
2 tbsp (42g) honey (use maple syrup to make vegan)
20g toasted desiccated coconut (for topping)
1/4 tsp sea salt
Method
Step 1
Prepare ingredients: bruise and finely chop the white part of the lemongrass, peel and grate the ginger, zest and juice the lime.
Step 2
Place the coconut milk, water, chopped lemongrass, grated ginger and salt in a medium saucepan over medium heat. Bring to a gentle simmer.
Step 3
Stir in the oats, reduce heat to low and cook, stirring frequently, for 8-10 minutes until the porridge is thick and the oats are tender. Add a little extra water if you prefer a looser consistency.
Step 4
Remove from the heat. Discard any larger pieces of lemongrass if desired. Stir in the lime zest and half the lime juice, then taste and add more lime or honey to suit.
Step 5
Divide the porridge between two bowls. Drizzle each with half the remaining lime juice and a tablespoon of honey, then sprinkle with toasted coconut. Serve immediately with a lime wedge.
Nutritional Information
Per serving:
Energy - 537kcal
Protein - 11.8g
Carbohydrates - 58.5g
Fat - 30g
Fibre - 7.3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use light coconut milk to reduce fat and calories. Swap honey for maple syrup to make the recipe vegan. For gluten-free, choose certified gluten-free oats.
