Complete free recipe
Toasted Coconut Overnight Oats
Oats soaked in coconut milk, tossed with shredded coconut and mango chunks, letting the milk's natural richness do the work overnight.
Vibrant Breakfasts & Morning Starters · Meal-Prep Breakfasts · Tropical Mornings
What you need
Ingredients
- 1 cup Rolled Oats
- 1 cup Canned Coconut Milk, well shaken
- 1/2 cup Water
- 2 tbsp Shredded Coconut, toasted
- 1 tbsp Maple Syrup
- 1/2 cup Fresh Mango, diced
Method
Instructions
- Combine the oats, coconut milk, water, and maple syrup in a jar or container.
- Stir thoroughly to make sure everything is evenly distributed.
- Cover and refrigerate at least 4 hours, or overnight.
- Stir again before serving, loosening with a splash of water if too thick.
- Top with toasted shredded coconut and fresh mango just before eating.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen