Coconut Overnight Oats with Pineapple-Ginger Jam
Yields 4
  1. 3½ cups unsweetened beverage-style coconut milk
  2. 2 cups rolled oats
  3. ½ cup canned coconut cream
  4. ¼ cup chia seeds
  5. 3 tablespoons maple syrup
  6. ½ teaspoon fine sea salt
  7. 1 Del Monte Pineapple, rind removed, cored, and finely chopped
  8. 1 cup sugar
  9. 2” piece fresh ginger, peeled and minced
  10. ½ cup toasted flaked coconut
  1. In a large bowl combine coconut milk, oats, coconut cream, chia seeds, maple syrup, and salt. Spoon the mixture into 4 small jars. Cover and refrigerate overnight.
  2. In a large, deep skillet combine pineapple, sugar, and ginger. Bring to a boil and cook, stirring frequently, until jam is thick, about 20 minutes. Let cool completely, then refrigerate.
  3. To serve, top oats with pineapple jam and coconut.
Del Monte Fresh Produce N.A., Inc