Steel cut oats simmer with coconut milk until luscious and creamy. Stir in some fresh mango and top with toasted coconut for pure heaven. Bonus: it's vegan! The coconut milk and vanilla lend the perfect touch of sweetness (but not too much!) - you can add a little sweetener if you like.
1/2cupsweetened flaked coconut
1cupsteel-cut oatsnot fast-cooking
1 1/2cupslight coconut milkcanned
3/4cupchopped ripe mango
1-2tablespoonssugar or other preferred sweeteneroptional
Preheat oven to 325 degrees. Spread the coconut onto a cookie sheet and bake for about 5 minutes, stirring occasionally to ensure even toasting, until the coconut is golden brown. Remove from oven and set aside.
Place steel-cut oats, water, light coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
Stir in mango and vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
Spoon into individual bowls and sprinkle with toasted coconut. Serve.