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Prep
Difficulty
Easy
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.
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.
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.
