Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is a cozy, tropical breakfast that’s ready in minutes. After making this many times, I discovered the trick to the perfect creamy texture is using full-fat coconut milk. The pandan extract adds a unique, fragrant flavor that’s irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and Easy Sweet Potato Shepherd’s Pie Recipe for Dinner.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- The creamy, dreamy texture that's like a pina colada in a bowl.
- The unique, fragrant pandan flavor that's perfect for a tropical breakfast.
- The easy, make-ahead convenience that's better than takeout.
- The perfect balance of sweet, tangy, and creamy in every bite.
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.
- 1 can (14 oz) full-fat coconut milk
- 1 cup rolled oats
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp pandan extract
- Pinch of salt
- Pandan extract
- Maple syrup
- Salt
- Optional: Mango drizzle
- Optional: Toasted coconut flakes
- Optional: Fresh berries
📝 Ingredient Notes
- Pandan extract: Available at Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- High-quality pandan extract — Authentic flavor → See on Amazon
- Rolled oats — Creamy texture → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Combine ingredients: In a bowl, mix coconut milk, oats, chia seeds, maple syrup, pandan extract, and salt. Cover and refrigerate overnight.
- Make mango drizzle: Blend 1 ripe mango, 1 tbsp lime juice, and 1 tbsp honey until smooth. Refrigerate until ready to serve.
- Serve: In the morning, divide oats into bowls. Top with mango drizzle and desired toppings.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Common mistake and fix: Using low-fat coconut milk can make the oats watery. Stick to full-fat for the best texture.
- Tip: For a heartier breakfast, add a spoonful of peanut butter or almond butter to your oats.
- Tip: Make a big batch of oats and store them in the fridge for easy grab-and-go breakfasts.
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 5 days. Make-ahead tip: Prepare the night before for a grab-and-go breakfast.
Freezing Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave for 30 seconds if desired.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the mango drizzle.
- Best substitution: Substitute the mango drizzle with fresh berries or sliced bananas for a different flavor.
- Make-ahead: Prepare the oats and mango drizzle separately and store them in the fridge until ready to serve.
- Scaling: Easily double or triple the recipe to serve more people.
- Troubleshooting: If the oats are too thick, add a splash of milk or water to reach your desired consistency.
Want to level up this recipe?
High-quality pandan extract — Authentic flavor → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- 1 can (14 oz) full-fat coconut milk
- 1 cup rolled oats
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp pandan extract
- Pinch of salt
Seasonings
- Pandan extract
- Maple syrup
- Salt
Optional Toppings
- Mango drizzle
- Toasted coconut flakes
- Fresh berries
Instructions
- Combine ingredients: In a bowl, mix coconut milk, oats, chia seeds, maple syrup, pandan extract, and salt. Cover and refrigerate overnight.
- Make mango drizzle: Blend 1 ripe mango, 1 tbsp lime juice, and 1 tbsp honey until smooth. Refrigerate until ready to serve.
- Serve: In the morning, divide oats into bowls. Top with mango drizzle and desired toppings.
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the mango drizzle.
- Best substitution: Substitute the mango drizzle with fresh berries or sliced bananas for a different flavor.
- Make-ahead: Prepare the oats and mango drizzle separately and store them in the fridge until ready to serve.
- Scaling: Easily double or triple the recipe to serve more people.
- Troubleshooting: If the oats are too thick, add a splash of milk or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave for 30 seconds if desired.
- Make ahead: Prepare the night before for a grab-and-go breakfast.
Nutrition Per Serving
- Calories: 420
- Protein: 6g
- Fat: 18g
- Carbs: 55g
- Fiber: 7g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 14g
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 and mango drizzle separately and store them in the fridge until ready to serve.
Using low-fat coconut milk can make the oats watery. Stick to full-fat for the best texture.
Not recommended, as the texture of the oats may become mushy upon thawing.
The air fryer is not suitable for this recipe.
Substitute the mango drizzle with fresh berries or sliced bananas for a different flavor.
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!
