Ingredients

The following ingredients have 4 Servings
  • 1/4 cup water
  • 2 Tablespoons sugar (or other sweetener of your choice)
  • 1/2 Tablespoon cornstarch
  • 1 1/2 - 2 Tablespoons fresh lemon juice, divided
  • 1 cup frozen blueberries
  • 1 cup old fashioned or rolled oats
  • 3 cups water
  • A pinch sea salt (fine crystals), optional
  • 1/2 teaspoon coconut extract
  • 3-4 Tablespoons full-fat canned coconut milk (Amount depends on how creamy you want your pudding to be)
  • 1/4 cup light brown sugar (or granulated sugar if desired)i
  • 4 Tablespoons coconut flakes, divided

Instruction

  • First prepare the sauce. Combine water, sugar, cornstarch, and 1 Tablespoon of lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener,and coconut flakes. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  • Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in 1/2 to 1 Tablespoon of lemon juice and remove from heat. 
  • Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.  Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
  • Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
  • Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sugar, and 3 Tablespoons of coconut flakes.
  • Spoon oatmeal pudding into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with the remaining coconut flakes. Enjoy either warm or chilled!