Banana and Coconut Porridge Recipe: A Creamy, Tropical Breakfast to Start Your Day Right

There’s something so comforting about a warm bowl of porridge, especially when it’s infused with tropical flavors like banana and coconut. This creamy, dreamy breakfast feels like a little escape to an island paradise, even if you’re just enjoying it at your kitchen table. It’s the perfect way to start your day with a touch of sweetness and a whole lot of goodness.

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Banana And Coconut Porridge

As someone who loves experimenting with bananas, this recipe is one of my favorites. The natural sweetness of ripe bananas and the creamy richness of coconut come together perfectly. Here’s how I make it:

Ingredients:

• 1 cup rolled oats
• 2 cups coconut milk (unsweetened)
• 1 ripe banana, mashed
• 1 ripe banana, sliced for topping
• 1 tablespoon shredded coconut
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional)
• A pinch of salt
• 1 teaspoon chia seeds or flaxseeds (optional, for added texture and nutrition)

Instructions:

1. Prepare the base: In a medium-sized saucepan, combine the rolled oats, coconut milk, and a pinch of salt. Stir to mix.
2. Add banana: Stir in the mashed banana. This adds natural sweetness and a creamy consistency without needing extra sugar.
3. Cook the porridge: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 5-7 minutes or until the oats are tender and the porridge thickens to your desired consistency.
4. Add flavoring: Once the porridge is cooked, remove it from the heat. Stir in the vanilla extract and honey or maple syrup if you like it extra sweet.
5. Top it off: Pour the porridge into bowls. Top with sliced banana, shredded coconut, and a sprinkle of chia seeds or flaxseeds if desired.
6. Serve and enjoy: Serve the porridge warm. I recommend pairing it with a hot cup of tea or coffee for a complete breakfast experience.

This banana and coconut porridge is a tropical delight. Every bite reminds me of why I love bananas—they’re versatile, naturally sweet, and oh so comforting in recipes like this.

Ingredients

When it comes to bananas, I always have a few perfectly ripe ones ready in my kitchen, straight from trees I’ve nurtured myself. This recipe celebrates their natural creaminess and pairs them beautifully with the rich flavor of coconut. Here’s what you’ll need to create this tropical-inspired porridge:

• 1 cup rolled oats

Quick oats will also work in a pinch, but I prefer rolled oats for a heartier texture.

• 2 cups coconut milk

Use full-fat for an extra creamy porridge or light coconut milk if you prefer a lower-calorie option.

• 1 medium ripe banana (mashed)

The riper, the better for that natural sweetness!

• 1/2 teaspoon vanilla extract

This adds a subtle warmth to the flavor.

• 1 tablespoon shredded coconut (unsweetened)

Toast it lightly for a nutty aroma if you’d like to bring out its full flavor.

• 1 teaspoon chia seeds (optional)

For added texture and a nutrient boost.

• 1 tablespoon honey or maple syrup (optional)

Only if you want extra sweetness!

• Pinch of salt

To enhance the flavors.

• Extra banana slices and shredded coconut (for topping)

Each of these ingredients plays a part in making the banana and coconut porridge indulgent yet nourishing. I created this recipe to complement the natural calming sweetness of bananas, with coconut providing the perfect touch of tropical flair.

Tools And Equipment

Creating this banana and coconut porridge doesn’t require any special gadgets, just a few kitchen essentials that make the process smooth and enjoyable. Here’s what I use every time I whip up this tropical breakfast:

• Small saucepan: I love using a small, heavy-bottomed saucepan to evenly cook the oats and blend the flavors of banana and coconut milk perfectly. The aroma while cooking is just divine.
• Wooden spoon or silicone spatula: These are my go-to for stirring. They help prevent sticking and ensure the porridge remains creamy without scratching the saucepan.
• Measuring cups and spoons: Precision is key for the perfect balance of sweetness and creaminess. The right amount of coconut milk or shredded coconut makes all the difference.
• Fork or potato masher: You’ll need robust mashing power to get those bananas perfectly smooth and creamy before adding them to your porridge. I prefer a good, ripe banana fresh from my tree when possible.
• Bowl and spoon: The final reward—a beautiful bowl and your favorite spoon to savor this dish. I like to use bowls that highlight the golden banana shades and sprinkle of shredded coconut on top.

Directions

Making banana and coconut porridge is a joyful and straightforward process. Follow these steps to create a creamy, tropical bowl of deliciousness.

Prep

1. Measure ½ cup of rolled oats and set them aside.
2. Grab one perfectly ripe banana from your kitchen (or, if you’re like me, freshly picked from your own tree!). Mash the banana with a fork or potato masher until it’s smooth and creamy.
3. Pour 1 cup of coconut milk into a measuring cup. You can use full-fat for extra creaminess or light coconut milk if you prefer a lighter dish.
4. Gather all other ingredients: 1 teaspoon of vanilla extract, 2 tablespoons of shredded coconut, a pinch of salt, and any optional items like 1 teaspoon of chia seeds or sweeteners like honey or maple syrup.

Cooking The Porridge

1. In a small, heavy-bottomed saucepan, combine the rolled oats, coconut milk, and a pinch of salt. Stir well to evenly distribute the oats.
2. Place the saucepan on medium heat and bring the mixture to a gentle simmer. Stir frequently with a wooden spoon or silicone spatula to prevent sticking.
3. Cook the oats for 5-7 minutes. You’ll notice the mixture thickening and turning silky. If it becomes too thick for your liking, add a splash of water or more coconut milk to adjust the consistency.

Adding The Banana And Coconut

1. Once the oats are soft and creamy, lower the heat to medium-low. Stir in the mashed banana, ensuring it’s fully incorporated for a naturally sweet flavor.
2. Add the vanilla extract and shredded coconut, stirring gently. Allow the porridge to cook for another 2 minutes, letting the banana and coconut infuse their flavors into the mixture.

Optional Toppings And Garnishes

1. Pour the porridge into your favorite bowl.
2. Top with slices of fresh banana for added banana goodness. I love using bananas from my own harvest for this part!
3. Sprinkle additional shredded coconut, a small handful of nuts, or a teaspoon of chia seeds on top for texture.
4. Drizzle with honey or maple syrup if you’d like a touch of extra sweetness. A final pinch of cinnamon or nutmeg also pairs beautifully.

Make-Ahead Tips

When it comes to porridge, planning ahead can save precious morning time while still delivering that delicious, banana-packed goodness we all love. As someone who nurtures banana trees and constantly experiments with banana-based recipes, I’ve discovered a few tricks to make my Banana and Coconut Porridge even more effortless for busy mornings.

• Batch Prep Dry Ingredients: In individual airtight containers or jars, I measure out the rolled oats, shredded coconut, and chia seeds (if using). This way, I only need to grab one container and add the wet ingredients during cooking. It’s a small step that makes a big difference.
• Mash Bananas Ahead: If I know I’ll be short on time, I mash ripe bananas the night before and store them in an airtight container in the fridge. To preserve their beautiful flavor and color, I occasionally add a tiny squeeze of lemon juice before sealing the container.
• Pre-Mix Wet Ingredients: Combine the coconut milk, vanilla extract, and any sweeteners in a jar and refrigerate. This not only simplifies the process but also enhances the coconut-vanilla aroma as they meld overnight.
• Cook and Store for the Week: Some mornings call for zero-time cooking. When that’s the case, I make a larger pot of porridge (using enough ingredients for 3–5 servings) and divide it into individual portions. Stored in mason jars or airtight containers, the porridge stays fresh for up to three days in the fridge. When ready to eat, I simply reheat it gently on the stovetop with a splash of coconut milk or water to restore that creamy texture.

With these make-ahead strategies, my mornings are smoother, and I still get to savor every bite of this banana-coconut perfection. For me, it’s all about making time for bananas while keeping the process simple and seamless.

Serving Suggestions

When serving my banana and coconut porridge, I love to highlight both the beauty and the versatility of bananas. To truly elevate the dish, I arrange fresh banana slices on top as a centerpiece. If you’re lucky enough to have bananas from your own tree, their rich, sun-kissed sweetness will make this breakfast feel extra special.

For an added touch of texture and tropical flair, sprinkle a handful of toasted shredded coconut over the top. The golden-brown coconut flakes provide a satisfying crunch and a hint of nuttiness that pairs perfectly with the creamy porridge. A few chopped nuts like almonds, cashews, or walnuts can enhance this contrast as well, giving each bite a delightful mix of creamy and crunchy.

For sweetening, I drizzle a small amount of honey or maple syrup, depending on my mood. These natural sweeteners enhance the banana’s caramel-like notes without overpowering the natural flavors. Sometimes, I even use a dollop of coconut cream for an indulgent, dessert-like finish.

Texture lovers might enjoy adding chia seeds or a sprinkle of granola for a satisfying crunch. For those who, like me, can’t resist experimenting, try adding a pinch of cinnamon or nutmeg on top for a warm spice note that complements the banana beautifully.

And if you’re serving this to guests or little ones, consider offering toppings buffet-style. Arrange bowls of banana slices, coconut flakes, nuts, fresh berries, and syrups for a choose-your-own adventure breakfast. This way, everyone gets to enjoy their own perfect version of banana and coconut porridge. Serving this way always starts the day with smiles all around.

Conclusion

There’s something so satisfying about starting the day with a bowl of banana and coconut porridge. It’s warm, creamy, and packed with tropical flavors that feel like a little escape in every bite. Whether you’re enjoying it plain or dressing it up with your favorite toppings, this dish is a true comfort food that’s both nourishing and indulgent.

I love how simple it is to make, yet it feels so special every time. With a bit of prep or creativity, it fits seamlessly into even the busiest mornings. If you haven’t tried it yet, I hope this recipe inspires you to bring a touch of the tropics to your breakfast table.