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Coconut Breakfast Pudding with Sauteed Nectarines


Oats simmered in almond milk until they reach a velvety texture are gentle on digestion, as are sweet stone fruits -- any combination of nectarines, peaches, and apricots will do. Saute them in coconut oil for a tropical touch.

  • Servings: 2

Photography: Con Poulos

Source: Whole Living, July/August 2012


  • 2/3 cup old-fashioned rolled oats
  • 1/3 cup unsweetened shredded coconut
  • 1 cup plain 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


  1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.

  2. 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.

  3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.

  4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.

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