My first “experiment” with my coconut was to blend up some fresh coconut milk. Coconut milk comes from blending the meat with the juice (or water).
I decided to use my fresh coconut milk in a hearty bowl of oatmeal, topped with dried apricots and cashews. It’s been a fruit and (coco)nut kind of week on Pas de Deux, and this will be the first in a “series” I’ll be working on in the next few weeks spotlighting various fruit and nut combos with oatmeal.
Oatmeal provides such a great canvas upon which to layer flavors and textures. This particular bowl was topped with chopped dried apricots, cashews, coconut flakes, sliced banana, and a drizzle of coconut butter. The coconut milk gave the oats a great creaminess. This bowl was full of healthy fats and kept me full for hours.
Apricot, Cashew, and Coconut Oatmeal
- 1/4 cup Coach’s Oats (or 1/3 – 1/2 cup rolled oats)
- 1/4 cup fresh coconut milk (or canned)
- 1/2 cup water
- pinch salt
- dash ground ginger
- 1/2 banana, plus more for topping
- Toppings: chopped dried apricots, chopped cashews, coconut flakes, coconut butter
Combine oats, coconut milk, water, salt and ginger in a pot over medium heat. Thinly slice banana into the pot. Cook over medium heat, about 5 minutes, stirring occasionally. If you stir vigorously, banana will “melt” into the oatmeal. Pour oats into a bowl, and add toppings. Enjoy!
Cashews are a kidney-shaped nut that grow out of the bottom of cashew apples. Cashew trees are native to Brazil, India, and the West Indies, and though the apples are not imported to the U.S., some parts of South America consider them to be a delicacy. Cashew apples are extremely high in vitamin C, and have a highly astringent taste. Cashew nuts are high in fat and are a good source of copper, iron, and zinc. Unlike other tree nuts, cashews contain starch, which allows them to act as a thickening agent. They can be soaked and blended to make “cheese”, salad dressings, or creams.
Apricots have been grown in China for nearly 4,000 years, and today, 90% of the American crop is grown in California. Dried apricots are often treated with sulfur dioxide to preserve their bright orange color (though the ones pictured here were not). Dried apricots are high in vitamin A, iron, and calcium.
Dried fruit and nuts add a huge nutritional boost to an already hearty and healthy bowl of oatmeal. The flavor combinations go on and on. Do you have a favorite fruit and nut combination for your oatmeal?
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