Tropical Porridge

By Vara Vach

This hearty porridge is a celebration of “East meets West”! Using local ingredients available in a tropical land and simply preparing it like Western culture does with oats. The porridge perfectly combines and enhances the nostalgic flavor of coconuts and bananas. This recipe reflects my life. Growing up in America and Europe, I’ve always been familiar with cooking Western foods. But when I moved back to Thailand, I was challenged to play and get creative with the fresh local produce. Through experimenting and my love for tropical flair, I came up with this. It is wholesome and delicious!

Tropical Porridge

Serves 1 portion


3-4 tbsp oats

Coconut milk + water (Just enough to soften the oats)

* Add water depending on how thick your milk is. You can also substitute this with any nut milk or just use water

1 Banana (if small like Thai ones, use 2)

1 whole date (pitted)

Young coconut meat to taste

A drizzle of coconut oil

A pinch of salt

Cinnamon* (optional)

Nuts/Seeds of choice (I use whatever I have in the cupboard tropical or not!)


  1. In a small pot, soak the oats in liquid or milk of choice (not too much just enough to keep the oats wet.
  2. Bring it to boil. When it softens and bubbles, add bananas, date, coconut meat, and a pinch of salt.
  3. Keep stirring and adding liquid until cooked to the texture you like.
  4. Transfer into a bowl drizzle coconut oil over (this is the part that elevates the flavor of the porridge!)
  5. Top with nuts/seeds and slices of bananas
  6. Sprinkle some cinnamon (optional)

*Cinnamon is my favorite spice. And when combines with coconuts, it tastes quite unique. I adore it 🙂

Vara is current student of the Integrative Nutrition Health Coach Training Program and lives in Thailand. A big foodie she finds beauty and a lot of pleasure from tropical plants like bananas and coconuts! 🙂

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