Good morning, friends! Happy Wednesday! Or should I say, is this week over yet? Dragging much? Yeah, I thought so. Today is a super special day. Not only do I finally get to share this recipe for coconut breakfast pudding with you (which by the way has been sitting in the Cooking and Beer vault for a couple of weeks now), but we are celebrating one of my favorite bloggers and good friend Zainab!
First, let’s talk about breakfast. Breakfast around here is never dull. Let me just tell you, I think I put on my creative hat mostly when breakfast is involved. It must be because I am absolutely obsessed with it and could eat it for breakfast, lunch, dinner (and snack).
Do you guys prefer sweet or savory breakfasts? I tend to lean towards the savory side of things, and when I have breakfast that’s sweet (for example pancakes or waffles), I have to have something savory along side of it (like bacon or sausage). Sometimes though, sometimes I just want something perfectly sweet…and that’s just what this coconut breakfast pudding is: perfectly sweet.
It’s not knock you off your feet sweet. That is a little too much for me to handle. I used unsweetened coconut for this recipe, and I suggest you do the same if you are anything like me. This pudding packs so much punch and is seriously my favorite way to start the day.
Although I love to be able to share delicious recipes with you on a daily basis for no apparent reason other than my love for all things edible, this post is completely dedicated to Zainab from Blahnik Baker: a blogger and good friend who we are throwing a virtual baby shower today! Help us in celebrating all things Zainab, her family, and her utter devotion to all things coconut! Click below for some more delicious coconut(y) recipes!
Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture
I hope all of you have a wonderful day, and I will see you all tomorrow! xo
Yields 2-4
10 minPrep Time
25 minCook Time
35 minTotal Time
Save Recipe
Ingredients
- 1 cup old-fashioned oats
- 1/2 cup shredded coconut (I used unsweetened)
- 1 cup water
- 1 cup unsweetened almond milk (you may use vanilla if you want more sweetness)
- 3 tablespoons 100% pure maple syrup (plus extra for drizzling)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoon coconut oil
- 3 nectarines, pitted and sliced
- unsweetened shaved coconut, for garnish
Instructions
- In a large saucepan, combine the oats, shredded coconut, water, almond milk, 2 tablespoons of the maple syrup, cinnamon and salt. Stir to combine. Heat over high heat and bring to a boil. Lower to a simmer and cover. Cook for 15-16 minutes or until the oatmeal (pudding) is cooked to your liking. Remove from heat, stir and keep covered until you are ready to serve.
- In a large sauté pan, add the coconut oil and melt over medium heat. Add the nectarines and caramelize for just a minute or two. Cook them too long and they will break down (which isn't necessarily a bad thing). Stir in the remaining tablespoon of maple syrup and remove from heat.
- Divide the oats between 2 bowls (3-4 bowls for smaller servings). Top with nectarines, shaved coconut and a drizzle of maple syrup.
- Enjoy immediately!
