Chocolate Coconut Porridge

Chocolate Coconut Porridge is a real treat and perfect for chilly mornings when you want something a bit special. Oats, creamy coconut milk and intense cocoa or cacao powder are lightly sweetened with dates and a touch of vanilla. A sprinkle of cacao nibs and coconut shavings on top give crunch and chew. And the really good news is that Chocolate Coconut Porridge can be ready in less than ten minutes.

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I don’t think there’s anything wrong with having chocolate for breakfast occasionally. Especially at the weekend when you might want to indulge a bit and have a treat. But with very little effort, you can do so much better than the ultra-processed cereals that fill metres and metres of supermarket aisles.

Chocolate Coconut Porridge

Chocolate Coconut Porridge may taste like an absolute treat, but it’s a good source of fibre and will keep you satisfied for hours. It’s long been known that the soluble fibre in oats slows down digestion, preventing the spike in blood sugar and insulin which you’ll get with glucose syrup and sugar-filled breakfast cereals.

For sweetness, I add chopped dates which, at 30 grams, also counts as a portion of your minimum 5 a day fruit and veg. I like a teeny amount of maple syrup in there too, but if you’re using the very sweet Medjool dates then they’ll probably give enough sweetness on their own.

The chocolate element comes in the form of either cocoa or cacao powder. Cacao is the less processed choice. Whichever you use, two teaspoons per portion is plenty to give a deep chocolately taste to the porridge.

Because I just can’t get enough of coconut, I also include a tablespoon of desiccated coconut in the porridge. This adds a bit of texture too.

Like virtually all the porridge I eat, I use canned coconut milk to make Chocolate Coconut Porridge. I find that diluting the coconut milk with water gives a nice creamy porridge without it becoming overly rich or cloying.

Easy, Quick Porridge

I always make my porridge in the microwave. It’s quicker and less messy than on the stove. Just make sure you use a very large microwaveable bowl to prevent any spills. I cook for 2 minutes, stir, then cook for another 2 minutes. If the porridge isn’t done to your liking after 4 minutes, then just ping it again, a minute at a time.

After another stir, the Chocolate Coconut Porridge will be ready to serve.

Toppings

Back when I was growing up, you’d be lucky if you got anything more exciting than a bit of sugar or jam on top of your plain porridge.

These days (to paraphrase Philip Larkin talking about writing poetry without rhyme) I’d sooner ‘venture forth… without boots in a meadow of snakes’ than have a topping-less porridge. Of course I exaggerate. Slightly.

In this instance, my preferred toppings are coconut shavings and cacao nibs. Cacao nibs are simply crushed bits of fermented and roasted cacao beans.

I first got into eating the roasted beans (and learning so much about chocolate) from bean to bar chocolate makers Seed Chocolate. Besides a deeply chocolatey aroma and taste, the crunchy beans have a fabulous nuttiness.

A good sprinkle of cacao nibs, along with the chewy coconut shavings, really takes this porridge to the next level.

To finish off the bowl, I like a little drizzle of maple syrup.

VARIATIONS

Chocolate Coconut Porridge is basically a variation on my Coconut Porridge. In that post you’ll find lots of suggestions for different flavourings and toppings.

But here’s a few that I think would go particularly well in this case:

• Banana Chocolate Coconut Porridge: add a small sliced banana & cook with the rest of the ingredients.
• Replace the dates with dried cherries, raisins or other dried fruit.
• Top each bowl with warm raspberries or other berries. I use a frozen mix & ping in the microwave until the juices run.
• For an extra special treat: add a couple of squares of top quality chocolate to each bowl & let them melt in (maybe Seed Chocolate’s Coconut White & their 70% dark?)

If you love chocolate and want to treat yourself, then go ahead and make this warming, fibre-filled breakfast this weekend.

5 from 1 vote

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Chocolate Coconut Porridge

Chocolate Coconut Porridge is perfect for chilly mornings when you want something special. Top with cacao nibs & coconut shavings for crunch & chew.

Course Breakfast

Cuisine Vegan, plant-based

Keyword porridge

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Author Moorlands Eater

Ingredients

For the porridge

• 45 g rolled oats or porridge oats
• 30 g dates pitted, roughly chopped
• 1 tbsp desiccated coconut
• 2 level tsp cacao or cocoa powder
• 1 tsp vanilla extract optional
• 0.5 tsp sweetener e.g. maple syrup, sugar, honey optional
• 120 ml water
• 100 ml coconut milk
• 1 pinch salt

To Serve

• 1 tbsp coconut shavings
• 1-2 tsp cacao nibs
• 1 tsp maple syrup, honey or other sweetener optional

Instructions

1. Take a large microwave-safe bowl and add all the porridge ingredients, except those under 'To Serve'.

2. Give everything a good stir, then microwave on high for 2 minutes.

3. Stir again then microwave for a further 2 minutes. After 2 minutes, check that the porridge is done to your liking. If not, give it another 1 minute and check again.

4. When the porridge is done, stir again and transfer to a serving bowl.

   Sprinkle over the coconut shavings and cacao nibs, drizzle with maple syrup or honey if using.

Recipe Notes

To make on the hob instead of a microwave, combine all the porridge ingredients in a saucepan and cook over a low to medium heat, stirring constantly until cooked to your liking.