Creamy coconut oatmeal pudding layered with tropical fruits and toasted coconut in elegant parfait cups. This Thai-inspired breakfast combines the comfort of warm oatmeal with exotic flavors and beautiful presentation.
Recipe Details
Ingredients
- 100g steel-cut oats
- 400ml can coconut milk
- 240ml water
- 60g palm sugar (or brown sugar)
- 5ml vanilla extract
- from 1 lime lime zest
- 2.5ml salt
- 1 large (300g) ripe mango, diced
- 200g fresh pineapple, diced
- 2 medium bananas, sliced
- 60g unsweetened coconut flakes
- 60g cashews, roughly chopped
- 15ml fresh lime juice
- 20 leaves fresh mint leaves
- 30ml honey (optional)
Instructions
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In a heavy-bottomed saucepan, combine 100g steel-cut oats, 400ml can coconut milk, 240ml water, and 2.5ml salt. Bring to a boil over medium-high heat.
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Reduce heat to low and simmer, stirring frequently, for 18-20 minutes until oats are tender and creamy.
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Stir in 60g palm sugar (or brown sugar), 5ml vanilla extract, and from 1 lime lime zest. Cook for 2 more minutes until sugar dissolves. Remove from heat and cool slightly.
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Meanwhile, toast 60g unsweetened coconut flakes and 60g cashews in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside to cool.
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In a bowl, gently toss 1 large (300g) ripe mango, 200g fresh pineapple, and 2 medium bananas with 15ml fresh lime juice and 30ml honey (optional) if using.
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To assemble parfaits, spoon a layer of warm oatmeal pudding into glasses or bowls.
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Add a layer of mixed fruit, then sprinkle with toasted coconut and cashews.
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Repeat layers, ending with fruit and nuts on top.
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Garnish with 20 leaves fresh mint leaves and serve immediately while oatmeal is still warm, or chill for a cold version.
Tips
Oat Choice: Steel-cut oats create the best creamy texture. If using rolled oats, reduce cooking time to 10-12 minutes and liquid slightly.
Coconut Milk: Use full-fat coconut milk for richest flavor and creaminess. Shake can well before opening as contents often separate.
Fruit Selection: Choose ripe but firm fruits that won't break down. Frozen tropical fruit medley works in a pinch - thaw and drain first.
Palm Sugar: Available at Asian markets, palm sugar adds authentic Thai flavor. Brown sugar is a good substitute with similar caramel notes.
Make-Ahead: Oatmeal can be made the day before and reheated gently. Prepare fruit just before serving to prevent browning.
Temperature Options: Delicious served warm for comfort food appeal, or chilled for a refreshing summer breakfast.
Presentation: Use clear glasses to show off the beautiful layers. Mason jars work well for portable breakfast options.