Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is a tropical breakfast dream come true. After making this many times, I’ve perfected the creamy texture and tangy-sweet balance. The pandan-infused coconut milk creates a cozy, comforting base that’s irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Easy Crockpot Hawaiian Chicken Recipe with Pineapple.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Creamy pandan-infused coconut milk base
- Tangy mango drizzle for perfect balance
- Easy to make ahead for busy mornings
- Naturally sweetened with honey and ripe mango
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 cup old-fashioned oats
- 1 cup canned coconut milk
- 1 cup water
- 1-2 pandan leaves, knotted
- 1 ripe mango, diced
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: Toasted coconut flakes
- Optional: Sliced fresh mango
- Optional: Chia seeds
📝 Ingredient Notes
- Pandan leaves: Available at Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- High-quality pandan leaves — Authentic tropical flavor → See on Amazon
- Coconut milk — Rich, creamy base → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Step 1: Combine oats, coconut milk, water, pandan leaves, vanilla extract, and salt in a bowl. Stir well to combine.
- Step 2: Cover the bowl and refrigerate overnight (at least 6 hours).
- Step 3: To make the mango drizzle, blend diced mango and honey until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Step 4: Remove pandan leaves from the oats. Stir well to combine. Divide the oats into serving bowls. Drizzle with mango mixture and add desired toppings.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Common mistake and fix: If your oats are too thick, add a little more water or milk to reach your desired consistency.
- : For a colder version, serve over ice or add a scoop of vanilla ice cream on top.
- : Make a big batch on Sunday and enjoy easy breakfasts all week long.
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: Yes, make ahead and store in the fridge overnight.
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 desired.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Best substitution: Substitute the mango with pineapple for a different tropical twist.
- Make-ahead: Prepare the oats and mango drizzle separately up to 2 days ahead. Combine before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a little more water or milk to reach your desired consistency.
Want to level up this recipe?
High-quality blender — Smooth, lump-free mango drizzle → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- 1 cup old-fashioned oats
- 1 cup canned coconut milk
- 1 cup water
- 1-2 pandan leaves, knotted
- 1 ripe mango, diced
- 1 tbsp honey
Seasonings
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Toasted coconut flakes
- Sliced fresh mango
- Chia seeds
Instructions
- Step 1: Combine oats, coconut milk, water, pandan leaves, vanilla extract, and salt in a bowl. Stir well to combine.
- Step 2: Cover the bowl and refrigerate overnight (at least 6 hours).
- Step 3: To make the mango drizzle, blend diced mango and honey until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Step 4: Remove pandan leaves from the oats. Stir well to combine. Divide the oats into serving bowls. Drizzle with mango mixture and add desired toppings.
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Best substitution: Substitute the mango with pineapple for a different tropical twist.
- Make-ahead: Prepare the oats and mango drizzle separately up to 2 days ahead. Combine before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a little more water or milk to reach your desired consistency.
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 desired.
- Make ahead: Yes, make ahead and store in the fridge overnight.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 12g
- Carbs: 50g
- Fiber: 5g
- Sugar: 20g
- Sodium: 70mg
- 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, make ahead and store in the fridge overnight.
If your oats are too thick, add a little more water or milk to reach your desired consistency.
Yes, use frozen mango and add a little more water to the mango drizzle.
Yes, use maple syrup instead of honey for a vegan version.
Absolutely! This creamy Pandan Coconut Overnight Oats with Mango Drizzle is an evergreen breakfast option that's perfect any time of the year.
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!
