COCONUT PORRIDGE WITH CHOCOLATE NICE CREAM AND FRESH BERRIES

Serves 1

For the coconut porridge:

100 g (3½ oz/1 cup) oats (or gluten-free variety) • 150 ml (5 fl oz) coconut water
150 ml (5 fl oz) tinned coconut milk, chilled (thick part only)
75 ml (2½ fl oz) coconut cream

For the chocolate nice cream:

5 bananas, peeled and frozen
500 ml (17 fl oz) tinned coconut milk, at room temperature
250 ml (8½ fl oz) almond milk • 65 g (2 oz/2/3 cup) unsweetened cocoa powder
4 tbsp honey • 1 tsp vanilla extract • 2 heaped tbsp almond butter • ½ tsp xanthan gum

Toppings:

1 handful of fresh or frozen berries

There are few things more lovely than waking up to a creamy bowl of hot coconut porridge. Try adding a cooling dollop of chocolate nice cream and bursts of fresh berries and, trust me, breakfasts will never be the same. This recipe will make enough nice cream for around 4–6 servings, but I'm sure you won’t find it a problem to have a little extra.

The night before, soak the oats in the coconut water. The next day, place the coconut milk and cream in a small saucepan, bring to the boil and add the soaked oats. Turn the heat down to a simmer and stir for 3–5 minutes, adding a little more water or coconut milk if it gets too thick. Once cooked, take the pan off the heat and scoop the porridge into a bowl. Cover to keep warm.

For the chocolate nice cream, simply blend all the ingredients together, then pour into a freezerproof container, cover and freeze, taking out to stir every couple hours to aerate.

To serve, scoop the nice cream straight onto the hot bowl of porridge. (Reheat the porridge if need be.) Scatter with fresh or frozen berries.