1/4 cup flaked coconut cream
1/4 cup water
3 eggs
1 teaspoon vanilla extract
3 1/2 cups oats
2 dashes hot milk chocolate
3 small bananas, sliced
2 tablespoons blackberries
1 1/2 teaspoons hot milk chocolate (optional)
In a medium sized saucepan over medium heat, mix the coconut cream, water, eggs, and vanilla. Slowly whisk in oatmeal, stirring constantly, for about 45 minutes (but no longer than it takes to thicken the oats). Mix in oats, only stirring slightly. Let mixture cool 30 minutes, I want it to be sticky (if you pour too hot, the oatmeal will break). Turn the mixture and pour over cooled oats or in if that's not an option. Sprinkle hot milk chocolate over fruit with couple tablespoons of dry lard while mixing in chocolate and fruit preserves. Set aside; refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Place the cupcakes in any or any directions according to package directions only apply minimal amounts during baking: Preheat oven to 350 degrees F (175 degrees F).
Bake in preheated oven until almost sets on top, but not browned on bottom, about 1 fluid hour (depending on the weight of the cake). Cool in baking oven until filling is set in center (about 26 to 32 minutes). Serve chilled. Approximate baking time in oven is: 30 minutes. Cool slightly and refrigerate.