This recipe combines the creamy richness of coconut milk with the wholesome goodness of old-fashioned oatmeal, creating a comforting base that’s both nutritious and delicious. The addition of unsweetened coconut flakes adds a delicious crunch, while the sweet, juicy mango provides a burst of tropical flavour.
Ingredients:
- 1/2 cup coconut milk or crema de coco
- 1 cup old-fashioned oats
- Kosher salt, to taste
- 2 tablespoons unsweetened coconut shavings
- 1/3 cup chopped mango (fresh or frozen)
Method:
Combine the coconut milk and 1 cup water in a medium saucepan. Bring to a gentle boil over medium heat.
Stir in the old-fashioned oats and a pinch of kosher salt. Reduce the heat to low and simmer, stirring occasionally, until the oats are tender and have absorbed most of the liquid, about 5-7 minutes.
While the oats are cooking, toast the unsweetened coconut flakes in a small dry frying pan over medium heat. Stir frequently until golden brown and fragrant, about 3-4 minutes. Remove from the heat and set to one side.
When the oats are cooked, remove the pan from the heat. Stir in the chopped mango.
Spoon the oats into bowls. Top each bowl with the toasted coconut flakes.
