Coconut Breakfast Pudding with Sauteed Nectarines
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Whole Living, July/August July/August 2012
- Yield Serves 2
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Ingredients
- 2/3 cup old-fashioned rolled oats
- 1/3 cup unsweetened shredded coconut
- 1 cup Amy Chaplin's Homemade Almond Milk
- 1/8 teaspoon ground cinnamon
- Pinch of coarse salt
- 2 teaspoons coconut oil
- 2 nectarines, sliced
- 1 tablespoon maple syrup, plus more for drizzling
- 1/4 cup unsweetened large coconut flakes, toasted
Directions
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In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
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Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
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Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
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Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.
This recipe is awesome! I made the almond milk that is included in the magazine and iPad emag and love it. The oats and coconut is so creamy and then the nectarines caramelize and make the dish so fabulous. I can see using peaches or plums as well. I also love the maple syrup touch.