Food & Wine

Indulge yourself with chocolate coconut porridge and poached cherries

Indulge yourself with chocolate coconut porridge and poached cherries

Wake up with a treat and whip up this quick chocolate porridge for breakfast - it's the perfect end-of-week indulgence (without the guilt)!

Serves: 2


For the poached cherries

160g cherries, de-stoned and halved

½ a vanilla pod, split

100ml water

For the porridge

80g coconut flour

60g desiccated coconut

40g coconut flakes

2 tablespoons raw cacao powder

300 ml coconut milk

50 ml double cream, to serve 

2 tablespoons grated 85% dark chocolate or 20g cacao nibs, to serve


1. Place the cherries, vanilla pod and water into a small saucepan and put over a low heat for 20 minutes. The poaching process should be gradual so the fruit releases its natural sugars and juices.

2. While the fruit is poaching, place all the porridge ingredients into a medium-sized saucepan and place over a low heat.

3. Gently cook for 10 to 15 minutes, stirring regularly, until the porridge starts to thicken and become creamy. Continue until the porridge has reached your preferred consistency.

4. To serve, divide the porridge between two bowls, add the fruit and syrup, drizzle with cream and top with cacao nibs.

This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.