Baked Pears with Coconut Porridge
Reprinted with permission from The Happy Cookbook (St. Martin’s Press, 2016).
Yield: 4 servings
1 1/2 cups rolled oats
2 cups coconut milk
1 teaspoon ground cinnamon, divided
2 pears, peeled and cut in half (Bosc are ideal)
3 tablespoons coconut sugar, plus extra to serve
1 knob butter
1 big dollop coconut yogurt (or any yogurt you fancy), to serve
1 sprinkle shredded coconut, to serve
1 handful coarsely chopped almonds, to serve
Heat oven to 350 degrees and line a baking pan with parchment paper.
Pop your oats into a pot on medium heat. Add coconut milk and a pinch of cinnamon and simmer for 10 to 15 minutes until oats are soft. When they’re ready, they’ll look creamy and tender.
While oats are cooking, place pear halves in the baking pan. Sprinkle with coconut sugar and remaining cinnamon and dot butter over pears. Pop pears into oven and bake for 15 to 20 minutes, or until golden.
When pears are cooked, spoon oats into serving bowls, top with baked pears, and pour over them any sweet juices from the baking pan. Top with yogurt, shredded coconut, chopped almonds, and a good-luck sprinkle of coconut sugar, if you’re a sweet tooth like me.
Yield: 4 servings
1 1/2 cups rolled oats
2 cups coconut milk
1 teaspoon ground cinnamon, divided
2 pears, peeled and cut in half (Bosc are ideal)
3 tablespoons coconut sugar, plus extra to serve
1 knob butter
1 big dollop coconut yogurt (or any yogurt you fancy), to serve
1 sprinkle shredded coconut, to serve
1 handful coarsely chopped almonds, to serve
Heat oven to 350 degrees and line a baking pan with parchment paper.
Pop your oats into a pot on medium heat. Add coconut milk and a pinch of cinnamon and simmer for 10 to 15 minutes until oats are soft. When they’re ready, they’ll look creamy and tender.
While oats are cooking, place pear halves in the baking pan. Sprinkle with coconut sugar and remaining cinnamon and dot butter over pears. Pop pears into oven and bake for 15 to 20 minutes, or until golden.
When pears are cooked, spoon oats into serving bowls, top with baked pears, and pour over them any sweet juices from the baking pan. Top with yogurt, shredded coconut, chopped almonds, and a good-luck sprinkle of coconut sugar, if you’re a sweet tooth like me.