Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 

Meal Detail

 

Breakfast

Sunflower Fig Oatmeal with Whipped Coconut Cream

from the Week of June 3, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Chill the can of coconut milk, the night prior if possible, but at least 20 minutes. As the oatmeal and figs cook, whip up the top of the coconut cream until fluffy and whipped cream-like in texture. Serve dolloped on top of the finished oatmeal.


Recipes for this Meal


Spring
Photo of Whipped Coconut Cream
  • Easy
  • Medium
  • Hard
Whipped Coconut Cream

This au natural vegan, dairy-free topping is beautifully fluffed up and perfect for replacing whipped cream. Use your preferred sweetener such as honey, maple syrup, agave, stevia or even organic sugar, just adjust to taste. While this takes just a few minutes to whip up, allowing the coconut milk to chill overnight or for at least 20 minutes is a key step.


Winter
Photo of Sunflower Fig Oatmeal
  • Easy
  • Medium
  • Hard
Sunflower Fig Oatmeal

Sunflower butter & seeds are dolloped throughout creamy oatmeal with little bursts of dried figgy goodness. If you are eating this in the summer with fresh figs, just reserve the fresh quartered figs for the very end of the dish.