Coconut Milk and Rose CustardOctober 27, 2018
Coconut macroonsNovember 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.