Blueberry Coconut Oatmeal Pudding

Name: Blueberry Coconut Oatmeal Pudding
Total time: 30 min
Ingredients: 1 cup water; 1/4 teaspoon salt; 1 14-ounce can unsweetened low-fat coconut milk; 2 to 4 tablespoons mild honey or agave nectar (to taste); 1 teaspoon vanilla extract; 1 cup quick-cooking steel-cut oats; 1/2 teaspoon rose water (available at Middle Eastern markets); 1 cup blueberries (6 ounces)

4.0

(220)

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Total: 30 minutes

Servings: 6

Cost: $4.51 /serving

Author : Martha Rose Shulman

blueberries coconut milk oats

Ingredients

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1 cup water1/4 teaspoon salt1 14-ounce can unsweetened low-fat coconut milk2 to 4 tablespoons mild honey or agave nectar (to taste)1 teaspoon vanilla extract1 cup quick-cooking steel-cut oats1/2 teaspoon rose water (available at Middle Eastern markets)1 cup blueberries (6 ounces)

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Instructions

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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.