Multigrain Porridge with Tropical Fruit


The secret to this creamy-crunchy hot cereal? Using coconut milk as part of the cooking liquid and sprinkling toasted coconut shavings atop the porridge. To save time, toast coconut in 1-cup batches and store extra in an airtight container until ready to use.

  • SERVINGServings


  • 1/4 cup shaved or flaked coconut
  • 1/2 cup light coconut milk
  • 1/4 tsp. salt
  • 1/4 cup millet
  • 2 Tbs. quinoa
  • 1/2 cup uncooked cream of rice cereal
  • 1/2 cup quick-cooking Irish oatmeal
  • 1/3 cup golden raisins
  • 2/3 cup plus 3 Tbs. pure maple syrup, divided
  • 1 16-oz. bag frozen mixed tropical fruit
  • 1/4 cup macadamia nuts, toasted, coarsely chopped


  1. Preheat oven to 300F. Spread shaved coconut on small baking sheet, and toast 5 to 10 minutes, or until golden, stirring occasionally to brown evenly. Cool, and store in airtight container.
  2. Meanwhile, combine coconut milk, salt and 5 cups of water in large saucepan. Bring to a boil. Stir in millet and quinoa. Reduce heat to medium, and cook until quinoa is tender, about 12 minutes, stirring occasionally. Whisk in cream of rice cereal, then oatmeal. Cook 5 minutes more, or until mixture thickens, whisking often. Fold in raisins and 2/3 cup maple syrup.
  3. While grains are cooking, combine tropical fruit and remaining 3 Tbs. maple syrup in small saucepan. Bring to a boil, and cook over medium heat 5 minutes, or until fruit softens and juices are released.
  4. Divide cereal among 6 bowls, and spoon tropical fruit mixture on top. Sprinkle with coconut and nuts, and serve hot.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 404
  • Carbohydrate Content: 79 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 110 mg
  • Sugar Content: 42 g