Blueberry Coconut Oatmeal Pudding

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.

Ingredients

• 1 cup water
• ¼ 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
• ½ teaspoon rose water (available at Middle Eastern markets)
• 1 cup blueberries (6 ounces)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    153 calories; 5 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.
2. 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.

• If you want a looser, creamier pudding, increase the water by to 1 cup.
• Advance preparation: You can make this several hours ahead through Step 1. Add more water or coconut milk if the mixture is stiff, then reheat and proceed with Step 2.