Loaded Creamy Coconut Oatmeal - Cold or Hot

I love coconut!! To have it in oatmeal is even better! This is so dang simple and you can literally have it for breakfast or a dessert; cold or hot. Dress it up or down. This is what you'll need to make 2 servings:

Photo byKatie

Ingredients:

• 1/2 cup coconut milk
• 1 1/2 cups whole milk
• 1 cup rolled oats
• Honey or sugar, to taste
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Optional Toppings:

• Shredded coconut
• Slivered or sliced almonds
• Chocolate chips
• Sliced fruit

In a medium pot, combine all the ingredients. (You can either mix in shredded coconut from the start or save it to sprinkle on top when serving, or do both!) Bring the mixture to a boil, then reduce the heat to low-medium, stirring occasionally to prevent sticking. Once the oatmeal reaches a thick consistency, top it with your preferred additions and serve warm.

Any leftover coconut oatmeal can be stored in an airtight container in the fridge for up to five days. You can enjoy the leftovers either hot or cold.

For an added special treat with the leftovers, we like to add chopped fruit and coconut whipped cream or regular whipped cream. You can purchase it coconut whipped cream, but it can be hard to find. Making it is actually pretty simple:

• 1, 13.5 oz can of coconut milk (full fat and preferably with guar gum added)
• 1 teaspoon vanilla extract
• 1/4-1/2 cup powdered sugar

Instructions:

Place a can of coconut milk in the refrigerator overnight. Also, chill a glass or metal bowl and your beaters in the freezer for at least 30 minutes.

Once ready, carefully remove the coconut milk from the fridge without shaking it to avoid disturbing the separation. Scoop the thick cream that has risen to the top and place it into the chilled bowl. The leftover coconut water can be saved for smoothies or other recipes.

Beat the coconut cream on high for about a minute. Gradually sift in the powdered sugar to avoid clumps, then add the vanilla extract and continue beating for another minute until smooth and creamy. Note that the consistency will be slightly denser than traditional whipped cream. Adjust the sweetness by adding more powdered sugar if desired.

Use immediately, or store the whipped coconut cream in a covered container in the fridge for up to a week.