⅓ cup quick cook steel cut oats (I use Coach's Oats)
1 teaspoon vanilla extract
Shredded coconut, for topping
Instructions
In a small pot, bring coconut milk to a boil, over medium high. Meanwhile, peel persimmon and cut in half. Dice half the persimmon. Slice the other half of the persimmon.
Once the coconut milk is boiling, add the oats and diced persimmon. Stir to combine. Cook until most of the liquid has been absorbed, about 5 minutes. Add vanilla extract, and stir to combine. Remove from heat and cover for 1 minute.
Transfer to a serving container. Top with persimmon slices and shredded coconut.
Serve hot, or refrigerate and eat cold.
Recipe by The Little Chef at http://littlechefblog.com/coconut-persimmon-oatmeal/