Spiced coconut porridge with cranberry & orange compote

Make comforting porridge even more creamy with coconut milk. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 469
  • fat 13g
  • saturates 8g
  • carbs 73g
  • sugars 47g
  • fibre 7g
  • protein 15g
  • salt 0.3g


  • 175g porridge oats
  • 700ml milk
  • 400ml can low-fat coconut milk
  • 3 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • good grating of nutmeg, plus extra to serve
  • 160ml can coconuts cream, plus shaved toasted coconut, to serve
  • 3 tbsp light soft brown sugar
  • 3 oranges, peeled and sliced
  • 250g fresh or frozen cranberries


  1. Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.

  2. Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.

  3. To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.

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