Mango Coconut Oats

Procedures

1. Combine the coconut milk and regular milk in a medium saucepan over medium heat.
2. Bring the liquid to a gentle simmer, being careful not to let it reach a rolling boil, which can cause the coconut milk to separate.
3. Add the rolled oats to the simmering milk mixture and stir well to combine.
4. Reduce the heat to low to maintain a very light simmer, preventing the milk from scorching on the bottom of the pan.
5. Cook for 5–7 minutes, stirring frequently. The coconut milk is thicker than water, so regular stirring is key to achieving a creamy, even texture.
6. Check the consistency—the oats should be tender and the liquid should be mostly absorbed into a thick, rich porridge.
7. Dice the fresh mango into bite-sized cubes while the oats finish cooking.
8. Remove the oats from the heat once they reach your desired thickness.
9. Serve warm by spooning the oats into a bowl and topping immediately with the fresh diced mango.
10. To serve chilled, allow the cooked oats to cool to room temperature, transfer to a sealed container, and refrigerate for at least 2 hours before adding the mango topping.