Add oats, coconut, cinnamon, salt and coconut milk to a small saucepan on the stove and cook over a low-medium heat for about 10 minutes, stirring occasionally, until the milk is all absorbed and the oatmeal is the consistency that you like.
Serve immediately with fresh or frozen blueberries, pineapple, coconut flakes, maple syrup and extra coconut milk.
Notes
To make mornings easier, you can quadruple (or more) the recipe and measure out the dry ingredients into as many individual jars as you need, store them in the cupboard and just add the contents of the jar along with the milk to the pot in the morning.
You can also whiz the oats in a food processor for 10 seconds to make cooking even quicker.