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Coconut Breakfast Pudding with Sautéed Nectarines

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 -4


  • 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


  • 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!