In a medium saucepan, pour in the creamy coconut milk and your choice of plant-based milk. Add the rolled oats, sweetener to taste, and a pinch of salt. Stir well until everything is combined.

Set the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally. This should take about 5 minutes.

Continue to cook on low-medium heat for 10-15 minutes, stirring frequently until the mixture thickens and becomes creamy.

Once thickened, remove from heat. Spoon into bowls and garnish with shredded coconut and chocolate chips.

If leftovers exist, let cool completely before transferring to an airtight container. Store in the fridge for up to five days.