coconut milk

Strawberry Coconut Slow Cooker Oats

Strawberry Coconut Slow Cooker Oats

Wow! As I write this post everything is blanketed in a beautiful snow! I looks just like a holiday postcard today. I am happy that I went for a walk to take pictures of all of the beautiful trees covered in snow and to see everyone out and walking around the neighborhood today. 

Here is a great oats recipe that will take your breakfast on a snowy day like this the next level! I just love the brightness of the strawberry sauce and the crunch of the coconut in the oats as well as in the topping. It is delightful and oh so yummy! 

I also adore how easy it is to create these oats in a slow cooker. Since I am the only one in my house that likes oats, I get these all to myself- lucky me! I can make them ahead, refrigerate them and then take them out each morning to heat, top with toppings and enjoy with my favorite cup and tea and a large glass of water. 

I wish you a happy breakfast with these oats! 

Strawberry Coconut Slow Cooker Oats: 

Makes about 4-6 servings of oats

2 cups coconut milk

1 cups water

1 cup gluten free steel cut oats (I love Bob's Red Mill brand) 

1/4 teaspoon sea salt

2/3 cup defrosted strawberries

1/3 cup unsweetened coconut flakes

1 teaspoon vanilla extract

+strawberry sauce, toasted coconut and blueberries to top off your oats

Combine all of the ingredients in a slow cooker. Stir to combine. Put on lid and cook on low for 6-8 hours. The mixture will thicken and be creamy. To serve, top with strawberry sauce, toasted coconut and blueberries. 

For extra protein you can also top these oats with some coconut yogurt. 


Strawberry sauce: 

2 cups defrosted strawberries

honey or maple syrup to taste

Place the strawberries in the bowl of a food processor or blender. Pulse or blend until they are fully blended. Then, place the sauce in a small saucepan, add a touch of honey or maple syrup and heat the sauce for 2-3 minutes until thickened. Taste for sweetness and add sweetener as desired. 

Enjoy! I absolutely love these oats for my daily healthy breakfast! 

Coconut Honey Tapioca Cream

Coconut Honey Tapioca Cream

Yummy, dreamy pudding oh my! This delicious pudding recipe idea is another one that came from adapting a recipe from my grandma Marion's old home economics/home science notebook. She wrote all of the recipes in pencil, in cursive with careful attention to detail. I love it! 

I adapted this recipe to be dairy free and also to use honey. I love the addition of the toasted coconut on top and the golden color of the pudding with the addition of honey as a sweetener. It was a great hit with my son too. 

I hope that you enjoy this recipe for your next party or celebration. It really is a very special treat! 

Coconut Honey Tapioca Cream

1/4 cup pearl tapioca or 2 tablespoons minute tapioca

cold water for soaking tapioca in

2 cups scalded full fat coconut milk

2 eggs, separated (slightly beat egg yolks in a medium bowl with a fork) 

1/3 cup honey

1/4 teaspoon salt

1 teaspoon vanilla

Topping: Toasted large flakes of unsweetened coconut

1. Place tapioca in a small bowl. Cover with water. Soak for 1 hour before making pudding.

2. To scald the coconut milk, place the 2 cups of coconut milk in a saucepan and bring to a boil, take off the heat. 

3. Add the soaked tapioca to the coconut milk and cook in the top of a double boiler (place water in the bottom part of the double boiler over medium heat). Cook until tapioca is transparent. 

4. Add half the honey to the milk and the other half to the 2 egg yolks, slightly beaten. Add salt to the milk mixture and stir. 

5. Combine by pouring the tapioca mixture into the egg yolk mixture, stirring constantly with a wire whisk. 

6. Return this mixture to the top of the double boiler and cook until thickened. 

7. Remove from the heat. 

8. Beat the 2 egg whites until stiff. Fold the egg whites into the tapioca mixture. Place into bowls and top with toasted coconut. Enjoy! 



Coconut Polenta Appetizer Rounds

The Cheery Chef has revised this polenta cake recipe so it is gluten free and dairy free.Check out all of our gluten free recipes.