Lychees and coconut milk. That’s it. I wanted to add mango so badly, but I knew if I did, I wouldn’t be able to taste the lychee as well. Considering how rare and special it is for me to possess fresh freakin’ lychees, I wasn’t about to cover it up with the (admittedly delicious) flavor of mango. In my opinion, when there’s a fruit you rarely have around, you let that fruit be the goddamn star.
What better way to complement fresh lychees than with coconut milk? Actually, I used coconut creamer. No, not coconut cream from a can. I actually bought a little carton of coconut creamer from Trader Joe’s.
Any type of coconut milk would work for this, but I simply wanted to try something different. It was a little less thick than what would come in the can, but it also didn’t have that aluminum taste that’s always present in canned coconut milk. I really hate that tinny taste.
I also considered using coconut yogurt, but I kind of hate using yogurt in my overnight oatmeal. (Is that sinful for me to say?) Nondairy yogurt–at least the brands that are affordable–just aren’t quite up to par and make my oats taste artificial and chemical-y. Pass. I’d rather just use coconut milk and thicken it up with chia seeds.
Speaking of chia seeds, if you have the ever elusive white chia seeds, that would make this oatmeal more visually appealing. Those little black spots are such a buzzkill.
- [people] this vegan bakery (@peaceful_provisions) posts the most tantalizing photos on Instagram
- [reads] this article by famed feminist Sheryl Sandberg that tears down the myth of the catty woman and “queen bee” stereotype
- [vids] this performance of “Freedom” by Beyonce & Kendrick Lamar at the BET Awards (although I can’t guarantee the link will stay up!)
What you'll need:
- 6-10 fresh lychees, peeled and pitted
- 1/3 cup coconut cream or creamer (I used Trader Joe's brand)
- 1/4 rounded cup quick cook steel cut oatmeal
- 2 tsp chia seeds
- pinch of salt
How to make it:
- Combine lychees and coconut cream in a blender or food processor and puree.
- Mix lychee-coconut puree with remaining ingredients in a mason jar or tupperware with a lid. Stir until combined, or cover with a lid and shake until combined.
- Place in fridge overnight (or for at least three hours). Serve cold (recommended). Add more coconut milk as desired when serving.