Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is a tropical dream come true. After making this many times, I’ve perfected the creamiest, most flavorful overnight oats you’ll ever try. The pandan and coconut combination creates a fresh, cozy breakfast that’s better than takeout. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes and Easy Slow Cooker Buffalo Chicken Chili Recipe.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Perfectly creamy texture
- Tropical flavors in every bite
- Easy make-ahead breakfast
- Better than takeout taste
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.
- 1/2 cup old-fashioned oats
- 1/2 cup canned coconut milk
- 1/2 cup unsweetened almond milk
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp pandan extract
- Pinch of salt
- 1/2 tsp pandan extract
- 1 tbsp maple syrup
- Pinch of salt
- Optional: Mango Drizzle
- Optional: Toasted coconut flakes
- Optional: Fresh mango slices
📝 Ingredient Notes
- pandan extract: Find it in Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- High-quality pandan extract — Ensures authentic tropical flavor → See on Amazon
- Coconut milk — Creamy texture and rich coconut flavor → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Combine ingredients: In a jar or bowl, mix oats, coconut milk, almond milk, chia seeds, maple syrup, pandan extract, and salt.
- Chill overnight: Cover and refrigerate for at least 6 hours or overnight.
- Prepare Mango Drizzle: Blend 1 ripe mango, 1 tbsp lime juice, and 1 tbsp honey until smooth.
- Serve: Stir oats, top with Mango Drizzle, toasted coconut flakes, and fresh mango slices.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Common mistake and fix: Using too much liquid can make your oats soggy. Stick to the recipe ratio for the perfect texture.
- Pro tip: For a colder breakfast, serve with ice cubes made from coconut water.
- Pro tip: Make a big batch and store individual servings 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 for up to 4 days. Make-ahead tip: Yes, 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, as this is a cold breakfast. Microwave: Not necessary, as this is a cold breakfast.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the Mango Drizzle.
- Best substitution: Substitute pandan extract with vanilla extract for a different flavor profile.
- Make-ahead: Prepare individual servings in jars for easy grab-and-go breakfasts.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a splash of almond milk to reach your desired consistency.
Want to level up this recipe?
High-quality pandan extract — Ensures authentic tropical flavor → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- 1/2 cup old-fashioned oats
- 1/2 cup canned coconut milk
- 1/2 cup unsweetened almond milk
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp pandan extract
- Pinch of salt
Seasonings
- 1/2 tsp pandan extract
- 1 tbsp maple syrup
- Pinch of salt
Optional Toppings
- Mango Drizzle
- Toasted coconut flakes
- Fresh mango slices
Instructions
- Combine ingredients: In a jar or bowl, mix oats, coconut milk, almond milk, chia seeds, maple syrup, pandan extract, and salt.
- Chill overnight: Cover and refrigerate for at least 6 hours or overnight.
- Prepare Mango Drizzle: Blend 1 ripe mango, 1 tbsp lime juice, and 1 tbsp honey until smooth.
- Serve: Stir oats, top with Mango Drizzle, toasted coconut flakes, and fresh mango slices.
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the Mango Drizzle.
- Best substitution: Substitute pandan extract with vanilla extract for a different flavor profile.
- Make-ahead: Prepare individual servings in jars for easy grab-and-go breakfasts.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a splash of almond milk to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this is a cold breakfast.
- Microwave reheat: Not necessary, as this is a cold breakfast.
- Make ahead: Yes, prepare up to 3 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 12g
- Carbs: 45g
- Fiber: 7g
- Sugar: 18g
- Sodium: 80mg
- Cholesterol: 0mg
- Sat. Fat: 6g
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 up to 3 days ahead and store in the fridge.
Add a splash of almond milk to reach your desired consistency.
Yes, thaw and drain the mango before blending for the drizzle.
Yes, as long as you use certified gluten-free oats.
Vanilla extract for a different flavor profile.
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!
