Malabar Porridge


Coconut Oats

When it comes to breakfast there’s only one country in the British Isles, which puts the heart into hearty…Scotland. Whether it’s the seductive smoked aroma of salmon with a plump poached egg, or a gut busting full Scottish breakfast with a Galloway black pudding and scone or thickly sliced toast slathered in creamy Scottish butter. However, the epitome of breakfast in Scotland is a bowl of hunger banishing porridge made with Scottish rolled oats, full milk, a dash of cream and a dusting of salt (stirred clockwise). It’s sturdy stuff, it fills hollow legs and sets you up for the day. Scottish porridge tastes best in…well Scotland, so when not in Scotland here’s a way of introducing a little sunshine into porridge, it’s Galloway via Goa complete with the smooth taste of coconut, and texture of pistachios and sweet drizzle of honey. Using Scottish oats and a taste of the Malabar coast it’s Scottish paradise in a bowl.

Serves 2 with a friendly portion!

  • 100g Scottish Rolled Oats
  • 1 x tin (400ml) Full Coconut Milk 
  • 50ml milk
  • 2 tsp soft brown sugar
  • 2 tsp toasted coconut flakes
  • 2 tsp pistachio nuts, roughly crushed
  • Drizzle of honey
  • Sprinkle of mixed dried fruit
Malabar porridge

How To Make Coconut Malabar Porridge

Use a pan to heat the coconut and dairy milk for a couple of minutes over medium heat, now add the oats and cook for 10 minutes until the porridge has thickened to your desired consistency. Decant the porridge into bowls, sprinkle the brown sugar over the top and watch it blister the surface with its sugary lava. Dust with the toasted coconut flakes, pepper the pistachio nuts liberally, then drizzle with honey and finish with a flutter of mixed dried fruit. Only one thing left, devour the porridge which has taken a detour via Goa.

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