BLUEBERRY COCONUT OATMEAL PUDDING

Blueberry Coconut Oatmeal Pudding image

I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.

Provided by Martha Rose Shulman

Categories breakfast, easy, quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

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)

Steps:

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.
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.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 12 grams