Food & Cooking Recipes Breakfast & Brunch Recipes Coconut Breakfast Pudding with Sauteed Nectarines 4.3 (21) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Servings: 2 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. Ingredients ⅔ cup old-fashioned rolled oats ⅓ cup unsweetened shredded coconut 1 cup plain almond milk ⅛ teaspoon ground cinnamon Pinch of coarse salt 2 teaspoons coconut oil 2 nectarines, sliced 1 tablespoon maple syrup, plus more for drizzling ¼ cup unsweetened large coconut flakes, toasted Directions In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight. 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. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired. Rate it Print