1) The night before, soak the oats and the fruit in the coconut milk. Soaking overnight is important because (a) breaks down the phytic acid and enzyme inhibitors in the grain, therefore making it easier to digest and (b) makes the oats nice and creamy.
2) In the morning, place the oats in a saucepan, add a bit of water if the oats have absorbed all of the liquid. Bring to a simmer, stirring frequently. Add the vanilla, sweetener and salt. Salt brings out the sweetness. Cook for about 3 minutes or so, oats should be gently bubbling. Stir to make sure it doesn’t stick. Pour into a bowl, scatter over the toasted coconut flakes. Drizzle over a bit more coconut milk if desired. Enjoy.
Source of recipe: I wrote this recipe.