White Chocolate Coconut Jam Porridge
Ingredients
- 50g jumbo oats
- 200ml milk
- 1/2 tablespoon white chocolate powder
- 3 teaspoons raspberry jam
- Desiccated coconut
Preparation
Cook the oats and milk together until thick and gloopy.
Stir in the white chocolate powder until well combined.
Mix in the raspberry jam.
Sprinkle with toasted desiccated coconut and serve.
Coconut toasting
Toast the desiccated coconut in a dry frying pan over medium heat until lightly browned.
Tips
Toasting the coconut can be done in advance to save time, such as the night before.
