Vegan Raspberry, Coconut & Quinoa Porridge

As many of you may know, I’m a HUGE fan of breakfast and see it as a perfect way of refuelling after an early morning workout, starting the day with something tasty, nutritious and filling. Having experimented with quinoa in more sweet dishes recently, I wanted to share this super easy, gluten-free, dairy-free and vegan friendly ‘porridge’ recipe, made using one of my favourite discoveries: The Coconut Company’s coconut milk powder.

Why do I love it? Produced from freshly-squeezed coconut milk, it contains approximately 65% coconut oil content that retains many of the health benefits of the raw coconut. With an incredible aroma and totally dairy and gluten-free, it’s a fantastic alternative to use in a whole manner of sweet and savoury recipes. I also find it handy that I can mix it with warm water whenever I need it; rather than opening a carton and only using a little, having to throw the rest away after a few days.

Back to the recipe then. You can use any berries you want – blueberries, cherries, blackcurrants – but raspberries work so well with the rich coconut and sweet cardamom flavours, plus they break down wonderfullyto release their pretty colour and delicious juices. You can also make a big batch and keep in an airtight container or kilner jar in the fridge for up to 3 days – honestly, it’s just as tasty when eaten chilled!



  • 1 cup quinoa, rinsed and drained
  • 2 cups coconut milk (I used The Coconut Company coconut milk powder)
  • 1 teaspoon crushed cardamom pods
  • ½ teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut yogurt (I used Coyo)
  • 1 cup frozen raspberries
  • Fresh figs and dried rose petals, to decorate

Get cooking!

  1. Place the rinsed and drained quinoa in a pan with the coconut milk, crushed cardamom pods, vanilla and coconut sugar.
  2. Stir well and bring to the boil, then simmer for about 15 minutes until the quinoa is cooked and most of the liquid has been absorbed.
  3. Remove from the heat and leave to cool a little.
  4. Stir in the coconut yogurt and frozen raspberries, letting the fruits break up a bit to release their juices and colour into the quinoa mixture.
  5. Now serve up between 4 bowls and serve with sliced fresh figs and a scattering a dried rose petals to really bring out the flavour of the cardamom.


What are YOUR favourite breakfast recipes? How do you like to make your porridge with a twist? Let me know by commenting on the post or tweeting me @SpamellaB 🙂