Coffee Date Porridge with Coconut Whipped Cream

September 20, 2013

I’ve got another porridge recipe for you. Another one? Yes, I’m afraid so. But I do so love to dress my oats.

Porridge recipes are hardly tricky tasks, more an assembly of ingredients. Some flavour inspiration… from my cauldron of goodies, scribed for your morning oat spell.

Personally, I find I need regular porridge inspiration to get me away from the familiar honey, banana, cinnamon combination so that I don’t get sick of my childhood favourite. I sure didn’t put coffee in my porridge as a child. Gosh, no. Nor did I top it with a luxurious dollop of coconut whipped cream.

This recipe is hella indulgent. I am rightly obsessed and dare I say it’s trumping my peanut butter and banana porridge. It’s the coconut whipped cream, which lightly oozes over the thick coffee pudding and oooooh… lovely. A bit of porridge witchcraft for your morning.


Coffee Date Porridge with Coconut Whipped Cream

Serves 1


1/2 cup Rolled Oats
1/2 cup Milk
3 dried, pitted Dates, chopped
2 teaspoon Ground Coffee
1 teaspoon Mesquite Powder (you could substitute Pure Maple Syrup, but I do so love Mesquite Powder)
1 teaspoon Coconut Palm Sugar (you could use brown sugar or more Pure Maple Syrup here)
1 heaping teaspoon (or two) Coconut Whipped Cream (see this great tutorial. You’ll need to make this in advance, I always keep cans of coconut milk in my fridge for this purpose)

1. Put the oats, milk and dates in a saucepan and allow to soak for 15 minutes (this will help them become really creamy).
2. Add the mesquite powder and ground coffee and cook over medium heat for ~5 minutes until the oats are cooked and the milk is absorbed (add more milk or water if required).
3. Serve with a scant spoon of sugar (if you like a sweet bowl) and a generous spoon of coconut whipped cream.


Heidi xo

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  • thelittleloaf September 20, 2013 at 5:42 pm

    I love the sound of this! I’m not a coffee drinker but I love the flavour so this would be absolutely perfect for me 🙂

    • Heidi September 23, 2013 at 11:30 am

      Excellent! x

  • InTolerant Chef September 20, 2013 at 9:41 pm

    So scrumptious indeed Heidi! I often have a coffee shot on my muesli, but this is much better 🙂

    • Heidi September 23, 2013 at 11:30 am

      I like your thinking 😉 x

  • kitty September 21, 2013 at 7:35 am

    Ooh, I love ideas for porridge toppings. I am obsessed! Find it so hard to stray from brown sugar and cream, but coconut cream and dates could be a goer.

    • Heidi September 23, 2013 at 11:32 am

      It is nice to mix things up. & there’s so many great variations out there! x

  • Hannah September 21, 2013 at 10:28 am

    Oh! This reminds me of how I used to make coffee oatmeal topped with kaya all the time back in Australia! Must find more kaya here…

    • Heidi September 23, 2013 at 11:32 am

      I’ve got some in my fridge 🙂 x

  • Iron Chef Shellie September 22, 2013 at 4:41 pm

    Cleaned up my pantry and noticed I had two bags of oats. I keep buying these things but not using them quick enough! Luckily I know your blog has endless options 😀 x

    • Heidi September 23, 2013 at 11:32 am

      aw thanks, lady x

  • Gillian February 19, 2014 at 8:01 pm

    Hi there – I’m making a special dairy free dessert for a friend that requires making coconur cream. I’ve tried a trident and ayam brands so far leaving overnight but ive not had luck with firming up. Could you pls tell which brand you use and how long you personally leave the can in your fridge . Thanks so much!!!!

    • Heidi February 20, 2014 at 9:12 am

      Sure thing! I use Trident full fat coconut milk & I leave it in the fridge at least overnight. But there’s still a decent amount of liquid after scooping out the fleshy cream part, so you’ll ned a few tins I’d think. I’m yet to really shop around but as I don’t mind the liquid part leftover in smoothies, etc, I haven’t found it to be an issue x

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