From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
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
- 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.
Cook with confidence
Before you start
Why this recipe works
Canned coconut milk supplies fat and body while water prevents excessive density. Mango and toasted coconut stay separate until service to preserve contrast.
Ingredient notes
- Shake coconut milk until uniform.
- Use rolled oats for structure.
- Cool toasted coconut completely.
- Use ripe but firm mango.
Texture control
After chilling, the oats should be creamy and spoonable. Loosen a thick batch one tablespoon at a time.
Make-ahead
Prepare the base up to three days ahead; hold mango and toasted coconut separately.
Kitchen note
Shake the can thoroughly before measuring — coconut milk separates in the can, and using it unmixed will give you an unpredictably fatty top layer and a watery bottom instead of a consistent soak.
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