New This Month

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.

Reviews Add a comment

  • MS10051264
    8 AUG, 2013
    This recipe is delicious! I'm generally not fond of coconut, but it's not overwhelming in this dish. I've made it several times. It's become one of my favorite ways to start the day. Super Yummy!
  • kayejohnston
    6 JUL, 2012
    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.