Chocolate coconut porridge with banana and pomegranate
Calling this mixture of chocolate, coconut and banana porridge is actually an understatement, because what you get here is nothing less than a real enrichment for the breakfast table.
Ingredients · Servings 4 small
- 1 pinch of salt
- 2 ripe bananas
- 25 g roasted coconut flakes
- 50 g dark chocolate
- 50 g pomegranate seeds
- 125 g rolled oats
- 400 ml coconut milk
- 1 tbsp whipped cream
- 2-3 tablespoons agave syrup
- 2 tbsp coconut blossom sugar
- Juice of ½ lime
Method · 25 min
- Heat coconut milk and coconut blossom sugar in a wide pot. Add the rolled oats and simmer gently over low to medium heat for 10 minutes, stirring occasionally, until the oats have thickened and a smooth porridge has formed.
- Meanwhile, peel the bananas, slice them, and immediately drizzle them with lime juice to prevent browning. Chop the chocolate into small pieces.
- First stir the chocolate into the soaked hot porridge and melt it in, then season everything with a pinch of salt and fold in the whipped cream.
- Divide the porridge into bowls, arrange banana slices and pomegranate seeds on top. Drizzle each portion with about 1 tablespoon of agave syrup and sprinkle with coconut flakes.
pinch of salt
25 g
50 g
dark chocolate
50 g
Pomegranate seeds
