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Coconut, Pineapple And Mango Porridge With Fresh Mint

A tropical twist on a winter breakfast, perfect for those who would rather be in a sunny destination.



  • 140g porridge oats
  • 850ml coconut milk
  • 160g pineapple, diced, plus extra for garnish
  • 160g mango, diced, plus extra for garnish
  • 70g desiccated coconut
  • Sprig of fresh mint, chopped

Method (click to mark as completed)


  1. Put the oats, desiccated coconut and milk in a pan and put on the heat.
  2. Bring to the boil and then simmer for 4-5 minutes, stirring constantly making sure it doesn’t stick to the bottom of the pan.
  3. Add the pineapple and mango and simmer for a further 1-2 minutes.
  4. Stir in the chopped mint.
  5. Garnish with flaked coconut, pineapple, mango and mint.

Completed steps (click to remove last step)