Iron Chef Shellie

Coconut Quinoa Porridge with Banana & Palm Sugar

“Quinoa is not just a replacement for couscous, you can enjoy it for breakfast as well with the help of some classic morning companions.”

Coconut Quinoa Porridge with Banana & Palm Sugar

Coconut Quinoa Porridge with Banana & Palm Sugar

Quinoa Coconut Quinoa Porridge with Palm SugarCoconut Quinoa Porridge with Palm Sugar and BananaCoconut Quinoa Porridge


It’s still a popular ingredient, and there are so many possibilities when it comes to cooking it.  I’ve usually only made savoury dishes with it, but this recipe was a lovely breakfast option with a little sweetness.

It is served at Melbourne’s Birdman Eating cafe, in Fitzroy. I must confess I’ve never actually been there, and actually have the urge to go now, but this recipe was shared in an old issue of Delicious magazine. I had the page saved for years, and finally made it last weekend. I kept leftover portions in jars to eat during the week <3 

Coconut Quinoa Porridge with Banana & Palm Sugar
  1. 2 cups (500ml) coconut milk
  2. 1 cup (200g) quinoa
  3. 250g dark palm sugar, cut into small chunks (or use 1.25 firmly packed cups of dark brown sugar)
  4. 2 bananas, sliced
  5. 1/2 cup (35g) shredded coconut, lightly toasted
  1. Combine the coconut milk with 1 cup (250ml) water in a jug, then set aside.
  2. Combine the quinoa and a pinch of salt in a saucepan. Add half the coconut milk mixture, or just enough to cover the grains. Bring to the boil, stirring over medium-low heat. Reduce the heat to low and simmer, stirring occasionally, for 20-25 minutes until the grains are tender and the mixture is a porridge consistency, topping up with some of the remaining liquid if it's becoming too thick.
  3. Meanwhile, place the palm or brown sugar, and 1 cup (250ml) water in another saucepan over low heat. Stir to dissolve sugar, then simmer for about 30 minutes until it is thick, syrupy consistency and the mixture has reduced by half.
  4. To serve, pour about 1 tablespoon of syrup in the bottom of each bowl or serving glass, spoon over the porridge, then add a little more syrup. Top with sliced banana and sprinkle with toasted coconut and serve warm.
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Coconut Quinoa Porridge with Banana & Palm Sugar

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6 comments on “Coconut Quinoa Porridge with Banana & Palm Sugar
  1. leaf - November 1, 2014 at 1:43 pm

    Love what you’ve done with this – such a pretty presentation! I would probably have just unceremoniously sloshed it all into a bowl, haha.

  2. Maureen | Orgasmic Chef - November 1, 2014 at 11:44 pm

    I really enjoy quinoa in a salad but I’ve never tried it for breakfast. It looks terrific in your photos!

  3. Gourmet Getaways - November 2, 2014 at 2:30 pm

    Wow, what a tasty combination of coconut and quinoa. I’m sure this porridge will not only be apt for breakfast but also as an afternoon snack. It looks addictive!!!

    Gourmet Getaways

  4. Ling - November 2, 2014 at 6:29 pm

    Now add some chia to it so it’s a super food breakfast. LOL
    I have never ever cooked with quinoa. Feeling the FOMO now.

  5. Michelle @ The Bakeanista - November 3, 2014 at 2:23 pm

    Your pictures are gorgeous, as always. You make everything look extra delicious!! Makes me want to go get some quinoa so I can use up the gula melaka I have sitting around my kitchen.

  6. Daisy@Nevertoosweet - November 3, 2014 at 9:55 pm

    I’ve been so lazy lately haven’t and porridge for brunch for the longest timeeeee I really should though :) It’s so much healthier than all the junk I’m having and quinoa will be healthier too!


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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