I have a confession: until this year, I had never tried a persimmon. In fact, I don’t think I had even heard of them.
Yet, lured in by their beautiful colour, the inner flower and the fact that my Instagram friends always seem to rave about them, I had a try last week – and it was instant love.
Sweet, juicy and incredible caramelised (I promise I’ll try to find the time to sneak in a recipe for this!), persimmons are so versatile, and make every breakfast seem that much more festive or beautiful. To me, they’re like balls of sunshine!
I had a lot of leftover cranberries lurking in my fridge last week, so I decided to have a go at making a Christmassy porridge – a mouth-watering sweet compote made from cranberries and persimmon, topping a creamy cinnamon and coconut porridge.
The result? Well, let’s just say that it was so delicious that my boys (all of them reluctant to eat anything but toast and PB for breakfast) crowded around me, begging for more.
The compote was so delicious and fruity, and if I wasn’t already addicted to persimmons (I was!), I most definitely would be by now.
If you want to enjoy a decadent Christmas breakfast, but keep things slightly healthier, then this is The One.
What will you be eating on Christmas morning?
Creamy Coconut Porridge With Persimmon & Cranberry Compote
- Serves 2
- For the porridge –
- 1 cup oats, soaked in water overnight and drained
- 1 tin coconut milk
- 1 tbsp Lucy Bee coconut oil
- 1/2 – 1 tsp Lucy Bee cinnamon
- 1/2 tsp vanilla paste
- 1 tbsp maple syrup (optional)
- For the compote –
- 1 persimmon, sliced and chopped
- 100g fresh cranberries
- 2 tbsp water
- 1 1/4 tbsp coconut sugar
- 1/4 tsp vanilla paste
- Bananas and persimmon slices, to decorate
- Start by making your compote. Add the ingredients to a saucepan, and give a good stir. Heat gently, stirring often, until the fruit starts to break down and release its juices. Continue to heat until softened and gooey (around 5 minutes), adjusting sweetness and adding more water if needed. Set aside.
- Make your porridge by gently heating the milk until it’s boiling on a low roll. Add in the oats, coconut oil, vanilla, cinnamon and sweetener, if using, slowly, stirring constantly, then remove from the heat and cover. Stir occasionally until the porridge has thickened to the consistency you’d like, then transfer to bowls, adding a splash of extra coconut milk, if desired.
- Top with spoonfuls of the compote, along with fresh persimmon slices and sliced banana. Eat immediately and enjoy!