01 -
In a small saucepan, combine coconut milk, sugar, salt, and cornstarch. Whisk well and heat over low, stirring continuously, until the sugar dissolves and the sauce slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
02 -
In the same saucepan, combine coconut milk, soy milk, sugar, vanilla extract, and salt. Bring to a gentle simmer over medium-low heat. Stir in rolled oats and ground flaxseed, then cook for 5 minutes, stirring frequently, until the mixture is creamy and heated through. Remove from heat, cover, and let stand for a few minutes.
03 -
Portion the prepared oats into bowls. Top with sliced mango. Drizzle with coconut sauce and finish with a sprinkle of toasted sesame seeds or coconut flakes if desired.