Close your eyes, take a bite, and you’ll forget how cold it is outside…
What could be more comforting than a bowl of warm oatmeal? Why, oatmeal made with coconut milk, of course! And this hearty oatmeal is brimming with the creamy, delicate flavor of coconut milk – a dream…
But why stop there? The warm grains are sprinkled with coconut palm sugar (so full of flavor that you only need a smattering); toasted coconut flakes; and luscious, ripe persimmons – all of which offer the most delicious contrast to the chewy, hearty steel-cut oats.
I dare say there’s nothing boring about this oatmeal…
Coconut oatmeal with persimmons and palm sugar
active time: 20 min
For the oats
- 2 cups spring water
- 2 cups light unsweetened coconut milk
- 1/4 teaspoon sea salt
- 1 1/3 cups steel-cut oats
For the toppings
- 1/2 cup unsweetened large coconut flakes
- coconut palm sugar to taste (maple or date sugar are a good substitutes)
- 2 ripe (but still firm) fuyu persimmons – peeled and cut in 1/4″ pieces
- 1 cup light unsweetened coconut milk
- Step 1: Place the water and coconut milk in a medium pot and bring to a boil. Add the salt and oats and stir well. Once the mixture comes back to a boil, reduce heat to low and cover the pot. Slow-simmer for 20 minutes, stirring occasionally, until the oats are cooked and all the liquid has been absorbed. Turn off the heat, stir well and let stand uncovered for 5 minutes.
- Preheat oven to 375°F (190°C).
- Step 2: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Remove from oven and set aside. Spoon the oatmeal into bowls. Sprinkle with the desired amount of palm sugar. Top with the persimmon pieces and the toasted coconut flakes. Drizzle with coconut milk and serve.
- Persimmons are absolutely superb with the coconut milk, but other exotic fruits – like mangoes, papayas or even bananas – are delicious here too. Just make sure to pick a fruit that’s soft and fleshy rather than crunchy – a much needed contrast to the grainy oatmeal. For a fall or winter fruit that’s closer to home (if your home is not in the tropics!), try ripe pears.
- On a different note, I use light coconut milk in this recipe, because it has a third of the calories of regular coconut milk, with no discernible difference in flavor. I also recommend buying organic coconut milk, as the non-organic products tend to be loaded with preservatives.