Description
Extra creamy grits made with coconut milk and lemon zest, topped with blueberries, almonds, and coconut chips for a sweet filling breakfast.
From Meseidy Rivera of The Noshery.
Ingredients
- 2 cups Coconut Milk
- 1 cup Coconut Water
- 1 cup Corn Grits
- 3 Tablespoons Sugar
- 1 teaspoon Salt
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Butter
- 1 teaspoon Vanilla Extract
- 2 cups Fresh Blueberries
- Sliced Almonds And Coconut Chips, For Garnish
- Agave, For Drizzling
Preparation
In a sauce pot, bring coconut milk and coconut water to a boil. Add grits, sugar, salt, and lemon zest. Stir with wooden spoon until thickened, 5 minutes. Add butter and vanilla extract. Continue to simmer and occasionally stir until grits are tender. The time will vary depending on type of grits you use. Refer to the package directions for cook time.
Divide between bowls. Top with blueberries, almonds, and coconut chips. Drizzle with agave. Serve.
