Tropical Mango Coconut Oats

Tropical Mango Coconut Oats

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.