1/2 c. dry organic yellow grits
1 1/2 c. water
1/2 c. lite organic coconut milk
1/2 c. shredded organic no sulfur coconut
2 T. Earth Balance light Vegan butter (or extra virgin olive oil)*
dash sea salt
parsley for garnish
First, bring water and grits to a boil in a saucepan. Stir in the sea salt, vegan butter (or olive oil), coconut milk and about half of the coconut flakes. I reserved the rest of my coconut flakes for adding after the grits were finished so there was a nice mix of somewhat crunchy and some chewy flakes. All of the coconut flakes you add in the beginning will absorb moisture and become softer, so adjust the coconut amount and timing to suit your texture preference.
Cover the grits and simmer on low for 5 minutes. After the grits are finished, stir in the leftover coconut flakes and serve topped with parsley. You may wish to add a dash of coarse sea salt before serving. These were great and a nice variation on our weekly breakfast grits.
*Use extra virgin olive oil for soy free since many butters and margarines have soy oil in them.
2 T. Earth Balance light Vegan butter (or extra virgin olive oil)*
dash sea salt
parsley for garnish
First, bring water and grits to a boil in a saucepan. Stir in the sea salt, vegan butter (or olive oil), coconut milk and about half of the coconut flakes. I reserved the rest of my coconut flakes for adding after the grits were finished so there was a nice mix of somewhat crunchy and some chewy flakes. All of the coconut flakes you add in the beginning will absorb moisture and become softer, so adjust the coconut amount and timing to suit your texture preference.
Cover the grits and simmer on low for 5 minutes. After the grits are finished, stir in the leftover coconut flakes and serve topped with parsley. You may wish to add a dash of coarse sea salt before serving. These were great and a nice variation on our weekly breakfast grits.
*Use extra virgin olive oil for soy free since many butters and margarines have soy oil in them.
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