Coconut Milk and Rose Custard
October 27, 2018
Coconut macroons
November 7, 2018

⅔ cup old-fashioned rolled oats ⅓ cup unsweetened desiccated coconut 1 cup 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


  • In a bowl, combine oats and shredded coconut with 1½ 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 sauté 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.