This is a classic Scottish dessert that I gave a dairy free twist with whipped coconut cream. For a low fat version, replace whipped coconut cream with non-fat Greek yogurt.
1 15oz can coconut milk, chilled
2 1/2 cups fresh raspberries
3/4 cup steel cut oatmeal
2 Tbs honey
2 Tbs Scotch or whiskey
Chill the can of coconut milk in the refrigerator for at least 8 hours. Preheat oven to 300* F. Spread oats out on a parchment covered cookie sheet and bake until toasted (10-15 minutes), stirring once or twice. Punch a hole in the bottom of the coconut milk can and drain off the coconut water. Open the top of the can and spoon the coconut cream into a mixing bowl. Using an electric mixer, whisk coconut milk until the consistency of whipped cream. Add the honey and alcohol to the coconut cream and whip until thoroughly combined. In dessert glasses, layer raspberries and coconut cream, sprinkling toasted oats on top. Serves 4.