Ingredients
- Rolled Oats (Old-Fashioned)Choose high-quality old-fashioned rolled oats, as quick oats can become overly mushy, ruining the desired creamy texture.
- Canned Full-Fat Coconut MilkThis is the foundation of the creamy filling; ensure you use the canned variety, not the refrigerated beverage, for maximum richness.
- Chia SeedsThese tiny nutritional powerhouses absorb liquid, thickening the mixture overnight and helping achieve that desirable pudding-like consistency.
- Maple Syrup or Agave NectarUse a liquid sweetener like pure maple syrup to add sweetness and mix easily without leaving a granular texture.
- Vanilla PowderA splash of pure vanilla powder enhances the overall sweetness and provides that traditional bakery or custard flavor profile.
- Shredded Coconut (Unsweetened)Incorporate this directly into the oat mixture for concentrated coconut flavor throughout the entire base.
- A Pinch of SaltEssential for balancing the sweetness and intensifying the tropical flavors, preventing the final product from tasting flat.
- Optional ToppingsConsider toasted coconut flakes, crushed vanilla wafers, or fresh tropical fruit like sliced mango or banana for garnishing.
Instructions
- Step 1: Combine the Dry IngredientsIn a medium bowl or directly in your serving jar (I prefer a wide-mouth mason jar for easy layering), combine the rolled oats, chia seeds, unsweetened shredded coconut, and a small pinch of salt. Stir these ingredients thoroughly to ensure the chia seeds are evenly distributed, which is crucial for uniform thickening.
- Step 2: Incorporate the Wet IngredientsPour in the full-fat canned coconut milk, maple syrup, and vanilla powder. Use a sturdy spoon or a whisk to mix everything until all the dry ingredients are fully saturated and the mixture starts to look uniform. Scrape down the sides of the jar to ensure no dry oat clusters are left behind.
- Step 3: Seal and Refrigerate OvernightPlace a tight-fitting lid on the jar. Shake the jar vigorously for about 10 seconds to ensure the mixture is totally homogeneous, then place it in the refrigerator. Allow theCoconut Cream Pie Overnight Oatsto chill for a minimum of six hours, but ideally overnight, giving the oats and chia seeds sufficient time to absorb the liquid and thicken to perfection.
- Step 4: Assess and Adjust ConsistencyThe next morning, open the jar. The mixture should be thick and creamy, much like a pudding. If it seems too thick for your preference, stir in a splash of water, coconut milk, or plant-based beverage until you reach the desired consistency. If it's too thin, a tiny sprinkle of extra chia seeds or ground flaxseed stirred in 30 minutes before serving can help firm it up.
- Step 5: Layer and Garnish Before ServingThis is where the pie illusion comes to life. If desired, add a layer of crushed vanilla wafers at the bottom or halfway through the jar for a 'crust' effect. Top the finished oats with toasted coconut flakes for crunch and visual appeal. You can also add a dollop of coconut yogurt or dairy-free whipped topping right before serving.
Notes
- These overnight oats keep well in the sealed jar in the refrigerator for up to 4 days, but the creamy texture and fresh flavors are best enjoyed within the first 48 hours.
- Do not heat these oats; the full-fat coconut milk and chia structure is optimized for cold, creamy consumption, similar to a chilled pudding or true coconut cream pie filling.
- Always whisk the full-fat canned coconut milk thoroughly before measuring, as this ensures the thick cream and the liquid below are fully incorporated for ultimate richness and texture.
- Elevate the pie experience by layering crushed vanilla wafers or graham cracker crumbs at the bottom of the jar before adding the oat mixture to mimic a true pie crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American