Spiced coconut porridge with cranberry & orange compote

• porridge oat175g g
• milk↗700ml ml
• can low-fat coconut milk↗400ml ml
• soft light brown sugar↗3 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• good grating of nutmeg

  plus extra to serve

• can coconut160ml ml

  cream, plus shaved toasted coconut, to serve

• light soft brown sugar↗3 tbsp tbsp
• oranges↗3

  peeled and sliced

• fresh or frozen cranberry250g g

Step-by-step instructions

1. 1

   Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.

2. 2

   Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.

3. 3

   To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.