Breakfast: Tropical Oatmeal with Coconut and Mango
Recipe by Lindsay Funston Cooking the oatmeal in coconut milk gives this bowl a subtly sweet flavor and extra-creamy texture. Topped with mango and toasted coconut flakes, each bite gets you one step closer to the Tropics.
Ingredients
1/2 c. coconut milk or crema de coco
1 c. old-fashioned rolled oats
2 tbsp. unsweetened coconut flakes
1/3 c. chopped mango (fresh or frozen)
Instructions
In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.
Meanwhile, in a small dry skillet over low heat, toast coconut flakes until golden, 2 to 3 minutes.
Top oatmeal with coconut flakes and mango.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
