Blueberry Coconut Oatmeal Pudding
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup water
- ¼teaspoon salt
- 114-ounce can unsweetened low-fat coconut milk
- 2 to 4tablespoons mild honey or agave nectar (to taste)
- 1teaspoon vanilla extract
- 1cup quick-cooking steel-cut oats
- ½teaspoon rose water (available at Middle Eastern markets)
- 1cup blueberries (6 ounces)
Nutritional analysis per serving (6 servings)
150 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
- Step 2
Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.
- If you want a looser, creamier pudding, increase the water by to 1 cup.
- Advance preparation: You can make this several hours ahead through Step 1. Add more water or coconut milk if the mixture is stiff, then reheat and proceed with Step 2.
Private Notes
Comments
To make this more dessert-like I added brown sugar, chopped walnuts and sweetened coconut flakes during the cooling off period. It's still healthier than most desserts with these additions. The blueberries I used were organic but they were not very sweet, so that could be why I needed to add brown sugar. It's really a matter of personal taste and whether you want to use this as a breakfast or dessert item.
On the other hand, I like to take this more firmly toward breakfast by nixing the sweetener and adding a little minced fresh ginger and tumeric, both of which are astonishingly good with oatmeal, coconut, and rose.
I have made this recipe as-is for what must be a million times now. I adore it. And with a few variations (try peach slices), also amazing. But this morning, genius struck (oh so humble am I). Swap the liquid proportions as such: the amount it says for coconut milk, brew strong chai tea. The amount it says for water, hot whole milk. Use honey. In place of blueberries, banana slices. I skipped the rose water and salt on this one. When done, just a dusting of cinnamon then chopped almonds on top.
Very nice breakfast! Used rolled oats and full-fat coconut milk as it was all I had, and I think it turned out fine. Halved the recipe, but used the full half-teaspoon of rosewater and I think it was perfect - rose flavor came through and complemented the blueberries without overpowering. Topped with a sprinkling of Trader Joe's Grainless Granola and some sweetened shredded coconut.
This was delicious and super comforting on a very nervous Election Night 2024. Used ~2T maple syrup, no rosewater on hand. The finished product looked like the picture, and was reminiscent of some Thai coconut-milk deserts I've had. One note about the recipe as it currently appears -- it calls for 1C water. The note below the recipe says "If you want a looser, creamier pudding, increase the water by to 1 cup." Maybe "by -up- to 1 cup"? It's creamy when made w/ 1C water, but not at all loose.
I liked it very much and added peaches and blueberry sauce. It does seem soupy until you cook it the additional minutes after adding the fruit.
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