Tropical Mango Coconut Oats

• •2 cups Rolled oats (old-fashioned)
• •2 cups Water
• •1 can (13.5 oz / 400ml) Full-fat coconut milk (canned)
• •2 large Ripe mangoes
• •1 cup (or to taste) Maple syrup or agave nectar
• •1 teaspoon Vanilla extract
• •1 Pinch of salt
• •1 cup Unsweetened shredded coconut
• •1 teaspoon Lime zest (optional)

Instructions

1. 1

   Prepare the mangoes: Peel and dice one mango into small cubes. This will be stirred into the oats. Peel and slice or dice the second mango into larger pieces for topping.

2. 2

   Toast the shredded coconut: In a small, dry skillet over medium-low heat, toast the shredded coconut for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn it. Remove from heat and set aside for topping.

3. 3

   Combine liquids: In a medium saucepan, combine the water, 1 cup of the full-fat coconut milk (reserve the remaining for topping), maple syrup, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.

4. 4

   Cook the oats: Stir in the rolled oats and the diced mango (from step 1). Reduce the heat to low, cover the saucepan, and simmer for 10-15 minutes, stirring occasionally, until the oats are creamy and most of the liquid has been absorbed. If the oats become too thick, add a splash more water or coconut milk.

5. 5

   Finish the oats: Remove the saucepan from the heat. Stir in the vanilla extract and lime zest (if using). Taste and adjust sweetness if desired.

6. 6

   Serve: Ladle the Tropical Mango Coconut Oats into individual bowls. Garnish generously with the fresh mango slices/dices, the toasted shredded coconut, and a drizzle of the reserved coconut milk. Serve warm.

Chef's Tips

• 💡Adjust sweetness to your preference. Start with less maple syrup and add more at the end if needed.
• 💡For a thicker consistency, cook the oats for a few extra minutes uncovered. For a thinner consistency, stir in more water or coconut milk after cooking.
• 💡Make ahead: Cook the oats as directed, then cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen.
• 💡Experiment with other tropical fruits like pineapple, passion fruit, or sliced banana for added flavor and variety.
• 💡For an extra boost of protein and healthy fats, stir in a tablespoon of almond butter or cashew butter after cooking.