Bring oatmeal to a boil with water, milk, shredded coconut and a pinch of salt.
Cover and cook over low heat for 10 minutes. Stir frequently so that the porridge does not burn.
Remove the pot from the heat and mix chopped almonds into the porridge. Sort strawberries, wash, pat dry, pluck and chop.
Peel bananas and cut into slices. Spread the porridge on soup plates.
Put strawberries and bananas on top. Sprinkle with coconut flakes and drizzle the porrdige with honey, if desired.
Preparation Tip:
Refine the porridge with a little cream or butter. Serve with milk separately.
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