Coconut, Banana and Maple Porridge

Place the oats, coconut milk alternative, desiccated coconut, maple syrup, vanilla extract and ginger in a medium saucepan and stir well.

Place over a medium heat and bring to the boil. Reduce the heat to low and simmer gently for 6-7 minutes, stirring until thickened and the oats have softened.

For the topping: Preheat the grill on a medium setting. Place the coconut in a small ovenproof dish and place under the grill. Toast the coconut for 1-2 minutes or until golden, turning once and watching carefully as it can burn very easily.

Place the porridge in three bowls and place a few slices of banana on top of each. Drizzle over the maple syrup and sprinkle with toasted coconut. Serve at once, alone or with an accompaniment of your choice.