Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is the ultimate tropical breakfast. After making this many times, I’ve perfected the creamiest texture. The fresh mango drizzle adds a burst of sunshine to every bite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Ricotta Cups with Honey and Pistachios and Refreshing Sparkling Fruit Punch Recipe for Summer Parties.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Perfectly creamy texture
- Naturally sweetened with mango
- Easy make-ahead breakfast
- Tropical flavors to brighten your morning
What You'll Need for Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rolled oats
- Canned coconut milk
- Pandan extract
- Maple syrup
- Mango
- Chia seeds
- Pandan extract
- Maple syrup
- Salt
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- Pandan extract: Find it in Asian grocery stores or online. You can substitute with vanilla extract, but it won't be as authentic.
🛒 Tools & Equipment I Recommend
- High-quality blender — Ensures smooth mango puree → See on Amazon
- Measuring cups and spoons set — Accurate measurements for perfect results → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Step 1: Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and a pinch of salt in a bowl. Mix well.
- Step 2: Cover the bowl and refrigerate overnight (at least 6 hours).
- Step 3: Blend mango, a splash of water, and a drizzle of maple syrup until smooth. Chill.
- Step 4: In the morning, give the oats a good stir. Divide into bowls and top with mango puree, toasted coconut flakes, and fresh mango slices.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Tip: For a thinner consistency, add a little more coconut milk in the morning.
- Common mistake and fix: If your oats are too thick, add a splash of water or milk in the morning. If they're too thin, add more chia seeds next time.
- Tip: Make a big batch of mango puree and freeze it for future use.
- Tip: For a protein boost, stir in some Greek yogurt in the morning.
Storing & Reheating Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare up to 3 days ahead.
Freezing Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave if needed.
Recipe Notes
- Chef tip: For a creamier texture, use a high-speed blender to blend the oats and coconut milk together before chilling.
- Best substitution: Substitute mango with pineapple or peach for a different tropical twist.
- Make-ahead: Prepare the night before for a grab-and-go breakfast.
- Scaling: This recipe is easy to double or triple for meal prep.
- Troubleshooting: If your oats are too thick, add a splash of water or milk in the morning.
Want to level up this recipe?
Pandan extract — Gives your oats that authentic tropical flavor → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- Rolled oats
- Canned coconut milk
- Pandan extract
- Maple syrup
- Mango
- Chia seeds
Seasonings
- Pandan extract
- Maple syrup
- Salt
Optional Toppings
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Step 1: Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and a pinch of salt in a bowl. Mix well.
- Step 2: Cover the bowl and refrigerate overnight (at least 6 hours).
- Step 3: Blend mango, a splash of water, and a drizzle of maple syrup until smooth. Chill.
- Step 4: In the morning, give the oats a good stir. Divide into bowls and top with mango puree, toasted coconut flakes, and fresh mango slices.
Notes
- Chef tip: For a creamier texture, use a high-speed blender to blend the oats and coconut milk together before chilling.
- Best substitution: Substitute mango with pineapple or peach for a different tropical twist.
- Make-ahead: Prepare the night before for a grab-and-go breakfast.
- Scaling: This recipe is easy to double or triple for meal prep.
- Troubleshooting: If your oats are too thick, add a splash of water or milk in the morning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave if needed.
- Make ahead: Prepare up to 3 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 12g
- Carbs: 55g
- Fiber: 8g
- Sugar: 20g
- Sodium: 60mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pandan Coconut Overnight Oats with Mango Drizzle FAQs
Yes, prepare the oats the night before and store in the fridge. Make the mango puree fresh in the morning.
You may have used too much chia seed or not enough liquid. Adjust the ratio next time.
Yes, thaw it first and blend until smooth.
Yes, as long as your oats are certified gluten-free.
No, overnight oats are best made in the fridge to allow the chia seeds to gel properly.
A Warm Final Note
I can’t wait for you to try Creamy Pandan Coconut Overnight Oats with Mango Drizzle and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
