Imagine waking up to a warm, silky porridge that tastes like a Thai coconut dessert — rich with toasted sesame, creamy coconut, and a whisper of fresh ginger — but is actually a high-fat, low-carb breakfast that keeps you fueled all morning. This Thai Coconut Sesame Breakfast Porridge brings together the best of Southeast Asian flavors in a bowl that feels indulgent yet fits perfectly into your vegan keto lifestyle. The base is luxuriously thick coconut cream, thickened further with chia seeds and almond flour, then swirled with nutty tahini and topped with crunchy hemp hearts and toasted walnuts. Every spoonful delivers that deeply satisfying warmth you crave on a weekday morning.

With 36 grams of fat and only 4 grams of net carbs per serving, this porridge is a keto powerhouse. The fat comes from a trio of whole-food sources — coconut cream, tahini, and walnuts — providing a blend of medium-chain triglycerides and heart-healthy monounsaturated fats. At 11 grams of protein from hemp hearts, chia seeds, and almond flour, it offers a solid nutritional foundation without any animal products whatsoever.

Best of all, this is a true one-pot breakfast that comes together in just 10 minutes with almost zero cleanup. You heat everything in a single saucepan, give it a stir, and pour it into a bowl. It is perfect for busy mornings when you want something comforting and nourishing without fuss, and it scales easily if you are meal-prepping breakfasts for the week.

Ingredients (serves 2)

For the porridge base:

  • 1 cup (240ml) full-fat coconut cream
  • 1/4 cup (60ml) water
  • 2 tablespoons (14g) almond flour
  • 2 tablespoons (20g) chia seeds
  • 2 tablespoons (30g) tahini (sesame paste)
  • 1 tablespoon (14g) coconut oil
  • 1 teaspoon freshly grated ginger (about a 1-inch piece)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 4–6 drops liquid monk fruit sweetener, or to taste

For the toppings:

  • 2 tablespoons (20g) hemp hearts
  • 2 tablespoons (14g) roughly chopped toasted walnuts
  • 1 teaspoon toasted sesame seeds (white or black)
  • 1 teaspoon unsweetened toasted coconut flakes
  • A light drizzle of tahini (optional)

Instructions

  1. Toast the aromatics. Place a medium saucepan over medium-low heat and add the coconut oil. Once it melts and shimmers, add the freshly grated ginger and stir for about 30 seconds until fragrant. The kitchen should smell warm and bright — that is your cue to move to the next step.

  2. Build the porridge base. Pour in the coconut cream and water, then whisk in the almond flour and tahini until completely smooth with no lumps remaining. Stir in the cinnamon and sea salt. Increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently. You want to see small bubbles at the edges, not a rolling boil.

  3. Add the chia seeds and thicken. Sprinkle the chia seeds into the simmering coconut mixture while stirring constantly to prevent clumping. Continue to cook, stirring every 30 seconds or so, for 4 to 5 minutes. The porridge will gradually thicken as the chia seeds absorb liquid and swell. It is ready when it coats the back of a spoon and holds a slow trail when you drag your finger through it.

  4. Sweeten and adjust. Remove the saucepan from heat. Stir in the monk fruit sweetener drops, starting with 4 drops and tasting before adding more. The coconut cream and tahini provide natural richness, so you may need less sweetener than you expect. If the porridge feels too thick, stir in an extra tablespoon of water to reach your desired consistency.

  5. Toast the toppings. While the porridge thickens, place a small dry skillet over medium heat. Add the walnuts, sesame seeds, and coconut flakes and toast for 1 to 2 minutes, shaking the pan frequently, until the coconut is golden and the sesame seeds begin to pop. Transfer immediately to a small plate so they do not burn from residual heat.

  6. Assemble and serve. Divide the warm porridge between two bowls. Sprinkle each bowl with half the hemp hearts, toasted walnuts, sesame seeds, and coconut flakes. Finish with an optional drizzle of tahini for extra richness. Serve immediately while warm.

Nutrition per Serving

Nutrient Amount
Calories ~387 kcal
Fat ~36g
Protein ~11g
Total Carbs ~9g
Fiber ~5g
Net Carbs ~4g

Nutrition values are approximate and based on the stated ingredients and serving sizes. Actual values may vary depending on specific brands used.

Tips & Variations

Make it overnight for zero morning effort. Combine the coconut cream, water, almond flour, tahini, chia seeds, cinnamon, salt, and sweetener in a jar the night before. Stir well, refrigerate overnight, and the chia seeds will thicken the porridge without any cooking. In the morning, eat it cold or gently warm it in the saucepan for 2 to 3 minutes. Skip the ginger-in-oil step or stir in a pinch of ground ginger instead.

Swap the nut butter for variety. Tahini gives this porridge its distinctly Asian sesame flavor, but you can substitute an equal amount of unsweetened almond butter or sunflower seed butter for a different profile. Almond butter lends a milder, sweeter note, while sunflower seed butter keeps it nut-free for those with allergies. The macros remain nearly identical with any of these swaps.

Watch for hidden carbs in coconut cream. Not all canned coconut cream is created equal — some brands add sugar, thickeners, or stabilizers that increase the carb count. Always check the label and choose a brand that lists only coconut and water as ingredients. Aroy-D and Native Forest are reliable options that keep carbs minimal.

Add a matcha boost for antioxidants. Sift 1/2 teaspoon of ceremonial-grade matcha powder into the porridge along with the chia seeds for a vibrant green color and a gentle caffeine lift. Matcha pairs beautifully with the coconut and sesame flavors and adds virtually zero carbs. It transforms this into a proper morning energizer without needing a separate cup of tea.

Scale and store for weekly meal prep. Double or triple the recipe and portion into individual airtight containers. The porridge keeps well in the refrigerator for up to 4 days. It will thicken further as it sits, so stir in a splash of coconut cream or water when reheating on the stovetop over low heat. Store the toasted toppings separately in a small jar at room temperature to maintain their crunch.

Frequently Asked Questions

Is this porridge really filling enough for a keto breakfast?
Absolutely. With 36 grams of fat per serving — primarily from coconut cream, tahini, and walnuts — this porridge delivers the sustained satiety that is the hallmark of a well-formulated ketogenic meal. The combination of fat, fiber from chia seeds, and plant protein from hemp hearts creates a slow-digesting breakfast that keeps blood sugar stable for hours. Most people find that a single serving carries them comfortably to lunch without any snacking. If you are particularly active or need more fuel, add an extra tablespoon of coconut oil or a handful of macadamia nuts on top.
Can I use coconut milk instead of coconut cream?
You can, but the result will be thinner and less rich. Full-fat canned coconut cream has roughly twice the fat content of coconut milk, which is what gives this porridge its luxurious, pudding-like texture. If you only have coconut milk on hand, use the thick cream that settles at the top of the can and reduce the added water to 1 or 2 tablespoons. Alternatively, use the full can of coconut milk but increase the chia seeds to 3 tablespoons and let it thicken for an extra minute or two on the stove to compensate for the added liquid.
How long does this keep in the fridge, and can I freeze it?
The porridge stores beautifully in the refrigerator for up to 4 days in a sealed container. It will thicken considerably as it chills because the chia seeds continue to absorb moisture, so plan to stir in a splash of coconut cream or water when reheating. You can also freeze individual portions for up to 2 months — thaw overnight in the fridge and warm gently on the stovetop. Keep the crunchy toppings stored separately at room temperature and add them fresh just before serving so they do not become soggy.
I follow strict vegan keto — are all the ingredients plant-based?
Yes, every single ingredient in this recipe is 100 percent plant-based. There are no eggs, dairy, honey, or any other animal-derived products. The richness comes entirely from coconut cream, tahini, and coconut oil, while the protein is supplied by hemp hearts, chia seeds, and almond flour. The monk fruit sweetener is also plant-derived and has zero glycemic impact. This makes the recipe fully compatible with vegan keto, and it is naturally free of all major animal allergens as well.
My porridge turned out lumpy — what did I do wrong?
Lumps usually happen for one of two reasons: the almond flour was not whisked in thoroughly before the mixture heated up, or the chia seeds were added all at once without stirring. To prevent lumps, always whisk the almond flour and tahini into the coconut cream while it is still cool or just barely warm, before it reaches a simmer. When adding the chia seeds, sprinkle them in slowly with one hand while stirring briskly with the other. If you do end up with a few lumps, you can blend the finished porridge with an immersion blender for a few seconds to smooth it out, though this will also break down the chia seeds and change the texture slightly.