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Coconut Porridge

Ready in just 15 minutes, this AIP compliant coconut porridge is filling and yet simple enough to customize to everyone’s preference. 

Coconut Porridge

Breakfast can be such a hectic time on weekday mornings. Trying to get everyone ready and out the door, it’s easy to rush off without taking care of yourself first.  Ready in just 15 minutes, this grain-free, autoimmune protocol (AIP) compliant coconut porridge is filling and yet simple enough to customize to everyone’s preference.

Similar to your favorite oatmeal breakfast cereal (or ice cream!), the toppings make all the difference in this recipe.  Here are a few of our favorite combinations:

  • Carob powder and cinnamon
  • Ginger and orange slices
  • Ground cloves and dried peaches
  • Mint and strawberries
  • Thyme and raspberry


Coconut Porridge

  • 3.4 stars
  • 10m
  • 5m
  • 15m


  • 16 oz coconut milk
  • 1/2 c filtered water
  • 12 tbsp. coconut flour
  • 8 tbsp. shredded coconut
  • 2 banana
  • coconut sugar
  • dried fruit


  1. In a small saucepan, mix together the liquid, coconut flour and shredded coconut. Bring to a boil – the mixture will be thick. Cover, reduce heat to low, and simmer for 2-3 minutes. Stir halfway through.
  2. Whisk in the mashed banana. Serve immediately, topped with a sprinkle of coconut sugar and topping of your choosing (see above for our favorites or create your own yummy combination!)


  • 4
  • 453
  • 6g
  • 35g
  • 10g
  • 35g
  • 10g
  • 14g
  • 64mg

Read Reviews
See what other people are saying about Coconut Porridge

  • My new Oatmeal! I really enjoy this recipe, probably because I really like coconut. I think it would have been better with fresh fruit rather than dried, or perhaps I needed to branch out and try some new dried fruits. However, it was filling and tasty, and not difficult to make.
    I had to cook it longer, and on a higher heat, than the recipe said in order to make it thicken. I will definitely try this again with a few changes.

  • Comfort Food. Since I love coconut, this porridge was a delightful treat. A pinch of salt, as well as a pinch of cinnamon or other baking spice adds to the flavor.

  • This was grainy and THICK, almost like paste. Maybe i did something wrong?

  • Love it! I added some raisins with the coconut while it was cooking. That made them plump and juicy, which was delicious. I also added a little bit of vanilla & some cinnamon. I found it did not need any additional sweetener. A nice variation on the usual meat & vegetable AIP breakfast.

  • Too grainy but maybe with modifications? I was quite excited about this porridge recipe but i agree with others. In its current form, it is too grainy. I am going to try again — possibly by reducing the amount of coconut flour and increasing the shredded coconut. I think this will also help with the pasty texture. We will see… 🙂

  • Just not a great recipe overall, needs a few more suggestions on what to add and an improvement in texture.

  • Preferred cold. I loved this! I made enough for two days of leftovers. The only change I made was putting on a dollop of pure fruit preserve instead of adding fruit. I also found I liked it better leftover after it had been refrigerated!

  • I found that it was too much of the same thing. Added some melted frozen fruit for more flavour. More like a dessert then. Keeping the banana whole might be better as well. Very different though.

  • Love this for an AIP breakfast. I add the raisins during cooking to plump them up. Easy to modify by changing the add-ins.

  • Like Porridge. This comes out with a texture like porridge, but with a flavor of bananas. Hint: we stir in a sizable amount of cinnamon too. 😉

  • The texture is really grainy. It was quite disappointing. I’m thinking less coconut flour would be better.

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