Blueberry Coconut Oatmeal Pudding

cooking.nytimes.com

Aspiring baker and cook from California.

I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.

1 cup water

¼ teaspoon salt

1 14-ounce can unsweetened low-fat coconut milk

2 to 4 tablespoons mild honey or agave nectar (to taste)

1 teaspoon vanilla extract

1 cup quick-cooking steel-cut oats

½ teaspoon rose water (available at Middle Eastern markets)

1 cup blueberries (6 ounces)

Directions at cooking.nytimes.com

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