Coconut Oats with Stewed Berries, Toasted Coconut and Cashews

Preheat an oven to 250°F (120°C).

Spread the coconut and cashews out on a baking sheet and toast in the oven, stirring every 5 minutes, until the coconut is golden brown, 10 to 15 minutes. Let cool, then store in an airtight container at room temperature for up to 5 days.

Meanwhile, prepare the stewed berries: In a medium saucepan over medium-high heat, combine the raspberries, blackberries, cinnamon, cardamom, ginger, turmeric, honey and water. Bring to a boil, then reduce the heat to medium and cook, stirring often, until the berries are very soft, 10 to 15 minutes; a few blackberries should still hold their shape. The mixture will be slightly runny. Remove from the heat and stir in 1 tsp. salt and 1/2 tsp. pepper. Let cool before serving.

To prepare the coconut oats, scoop out the solid coconut milk from both cans along with enough coconut milk to equal 1 cup (8 fl. oz./250 ml). Set aside separately from the remaining coconut milk.

In a large saucepan over medium heat, melt the coconut oil. Add the oats and stir to coat. Cook, stirring occasionally, until the oats are aromatic and start to turn light golden, 4 to 6 minutes. Carefully pour in the remaining coconut milk and the water. Season with salt and a large pinch of cinnamon and stir to combine. Bring to a boil over medium-high heat, watching carefully until the oat mixture is bubbling rapidly around the edges. Reduce the heat to low and cook until the bubbles expand a couple of inches toward the center of the pan and most of the liquid has been absorbed, about 7 minutes.

Remove the pan from the heat, cover and let stand for 5 minutes. Stir in the reserved coconut milk and fat.

Divide the coconut oats among 4 bowls. Dollop with coconut yogurt, then top with the stewed berries and the coconut and cashews. Drizzle with honey, sprinkle with cinnamon and garnish with fresh raspberries and blackberries. Serve immediately. Serves 4.

 Williams Sonoma Test Kitchen