Shake can of coconut milk well, then pour into a large (4 cup) liquid measuring cup. You'll have about 1 1/2 cups of milk. Add water until you have a total of 3 cups of liquid. Pour milk/water mixture into a sauce pan.
Add brown sugar and bring mixture to a boil, stirring occasionally to incorporate the melting sugar.
Once the mixture comes to a boil, stir in the steel cut oats. Reduce heat to a low simmer and cover, stirring occasionally. Cook for 20 minutes or to desired tenderness.
Top with toasted coconut and pecans and serve.
*It's easy to burn nuts or coconut when toasting. You have to keep a watchful eye because it happens fast. If you have a toaster oven, here's my tip. Place nuts or coconut on a foil lined tray. Toast on the lowest level (that's level 1 on my oven.) Check for doneness. Repeat toasting on that low level until you can smell the aroma of the nut or the coconut is the desired color. The timer on the toaster is a constant reminder not to forget about what's in the oven.
*Do not toast the nuts and coconut together. They need different times and you'll likely burn one while waiting for the other to finish.
*The amount of sugar I used yields a very lightly sweetened oatmeal. I wanted just enough to bring out more of the coconut flavor. My family thought it was perfect as is; I could easily have cut the sugar in half and been fine. You can omit the sugar, increase it for more sweetness, or simply offer additional sweetener at the table for those who desire it. You can also use other sweeteners like honey, maple syrup or agave.
*If you want to make these the night before, allow them to cool. Transfer to a storage container or into individual microwave safe serving dishes. Cover the top by placing plastic wrap directly on the surface of the oats. This will help keep the top from drying out. In the morning, heat it up in the microwave.
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