Coconut milk with oatmeal – sounds like creamy deliciousness! Been wanting to try pumpkin oatmeal. 🙂
Hmmm… Never tried pumpkin oatmeal, Yvette. Sounds delicious though! Especially with the spices! 🙂
Wondering if you use instant or steel cut oats in this recipe. I only cook with steel cut oats and am concerned the coconut milk won’t last the full 30 – 45 minute cooking time. Assume I could add water or more coconut milk (I buy lite) if the liquid starts to dry up.
Love all of your recipes and try to make as many as ingredients will allow living in New Mexico.
Anne, THANK YOU for this question. I can’t believe I didn’t list the oatmeal. I use the rolled oatmeal (Bob’s Red Mill is my favorite) not the instant. If you are going to use the steel cut then definitely modify the amount of water you use. Please let me know how it turned out for you! It is my favorite way to make oatmeal. 🙂
Hello, I was born and raised in St. Croix, and ate the most delicious crucian foods. I would like to make a comment on the Benye. It is definitely not the way the crucians make it. It is more like a New Orleans Benye. Thought you should know that.
Hello Kim and Fellow Crucian! Thank you for your comment. I agree the Benye recipe is definitely more akin to the Southern European/New Orleans style of beignets. I too was born and raised and still live here on this amazing Rock, so I understand the love of all things Crucian. As I described in the recipe, “My version does not shine the spotlight on banana as the prominent flavor, as the traditional recipe does. Instead, the banana is simply part of a greater ensemble cast that includes vanilla, nutmeg, of-course-coconut, and a variety of other spices!” I always indicate in all the recipes whether it is a traditional version of a recipe or my/Contessa version of a traditional recipe. If you made this beignet, I would love to hear how it turned out for you! And I hope you enjoy all the recipes. It is a labor of love, and I’m glad you took the time out to share your thoughts! 🙂
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