This past week I have *at last* started to feel a little more like myself, hallelujah, praise God. I also saw a very sweet French ‘foodie’(chocolatey) film called ‘Romantics Anonymous’, I was part of the audience for X-Factor auditions in Melbourne and I discovered ‘Schnitz’…a wonderful hand-prepared, pan-cooked schnitzel franchise eatery.
But before I go on, Happy Birthday to my girl who is home from school today because we have parent-teacher interviews to attend (after Mama finishes her radio commitments) -then we’ll be heading to Melbourne for a little shopping and lunch.
But onto this weeks recipe! When I first made this Coconut porridge with brown sugar banana’s, my husband thought it was a breakfast dish because that’s what porridge and banana’s mean to him. I insisted it was a dessert.. and after 2.5 portions, he agreed with me.
I initially experimented with a coconut quinoa porridge (bleh! disaster!) – so I stuck with ‘quick oats’ in the end. I also tried using both dark brown sugar and some Dark Muscovado sugar (from the UK).. making two separate syrups for the banana’s. You can suit yourself & use either because both of them tasted good. However, I didn’t plate-up the dark brown sugar ‘version’ because I overcooked it and it turned to toffee! A medal to the person who cleaned that pot.
Coconut is one of my favourite flavours when eating sweets (I fondly think back to my Coconut Bread and can hardly believe I haven’t made another loaf since.. because we loved it)! Don’t worry about the actual porridge having no sugar in it because there’s more than enough sweetness with the layers of brown sugar banana’s.
It’s porridge with-a-difference, resembling a ‘trifle-style’ dessert, hence serving it in something transparent, like glass. I happened to use an old champagne glass I had in the back of the cupboard.. but you could use a plain, drinking tumbler, keeping in mind, the bigger the glass, the bigger the portion! Todays recipe only produces two servings, but it easily doubles if you want more! Also be careful putting hot ingredients into cold glassware (which could shatter). Best to first warm your glassware with hot running water under a tap. Some friends have made this recipe and passed on their collective ‘nods’.. so if you make it too.. let me know what you think!
Coconut Porridge with Brown Sugar Banana’s
*Serves 2*
*1 cup light coconut milk
*1/2 cup of water
*1 cup quick oats (I used Uncle Toby’s brand)
*pinch of salt
Sugar/Banana Syrup
*1/2 cup water
*3/4 cup of dark brown sugar
*25 to 30ml’s of light coconut milk
*one medium-sized banana, sliced
*1 tablespoon of butter or margarine
*1 teaspoon vanilla extract
*Shredded coconut toasted quickly in a dry, hot pan (careful not to burn) for garnish
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-In a small to medium saucepan heat coconut milk, water, porridge & pinch of salt to a soft boil on a low heat. Cook for 20 to 25 minutes until soft, stirring frequently.
-While porridge is cooking you can make the brown sugar banana’s:
-Place brown sugar & water into another small to medium saucepan over a low heat and dissolve sugar.
-Simmer for 20 to 30 minutes until syrup is reduced a little (make sure heat isn’t too high otherwise it’ll turn to toffee and burn).
-Add butter & vanilla, stir & then add banana’s.
-When blended well, immediately take off heat & set aside.
-Make sure your glasses aren’t too cold otherwise the heat from your sugar syrup will crack your glasses.
-Start with placing two tablespoonful’s of brown sugar syrup at the base of your glass (no banana’s yet).
-Add some dollops of coconut porridge
-Top the porridge with some banana’s and brown sugar syrup
-Add more porridge
-Finish dessert with some syrup drizzled over the top (I didn’t have banana’s on the final layer) & then sprinkle over toasted, shredded coconut
**For a more luscious finish.. pour a little cream over each porridge layer!
Banana’s on the right just added.. not coated yet or softened by the dense syrup.
