Lychee Coconut Overnight Oatmeal

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 you’ll need:

• 6-10 fresh lychees, peeled and pitted
• 1/3 cup coconut milk, cream, or creamer*
• 1/4 rounded cup quick cook steel cut oatmeal
• 2 tsp chia seeds
• pinch of salt

How to make it:

1. Combine lychees and coconut cream in a blender or food processor and puree.
2. 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.
3. Place in fridge overnight (or for at least three hours). Serve cold (recommended). Add more coconut milk as desired when serving.

*Any type of coconut milk would work for this, but I simply wanted to try something different, so I tried the coconut creamer from Trader Joe’s. It wasn’t as thick as what would come in a can of coconut milk, but it also didn’t have that aluminum taste that’s always present in canned coconut milk. I really hate that tinny taste.

FYI, if you can find those ever elusive white chia seeds, that would make this oatmeal more visually appealing. Those little black spots are such a buzzkill.