Way back in the winter – when peaches were still a distant dream – I found myself pondering over grits. I dared not doubt my love for the cheesy kind I have with my eggs (or the spicy baked version with tomatoes) but was yet to explore the sweet variety. Within a few seconds, this idea came to me. Silky coconut milk, crunchy coconut flakes, sweet juicy peaches – it just had to work. And it did. Just as I suspected, sweet grits are as delectable as the savory kind. Now the possibilities are limitless!
These sweet coconut grits can be served for breakfast, or for dessert if in smaller portions.
(Yield: 2 servings)
Ingredients:
1 14 oz can light coconut milk
1/3 c quick-cooking grits
A pinch of salt
2 tsp sugar
1 tbsp butter
1 peach, sliced
2 tbsp coconut flakes
Procedure: Bring coconut milk to a simmer in a small pot. Gradually whisk in grits. Reduce heat to low, add salt and sugar, cover tightly with a lid and cook for 5 min, stirring frequently. Turn heat off and whisk in butter. To grill peach slices, heat a grill pan over medium heat. Cook peaches 2-3 min per side, flipping once, until brown grill marks appear. To serve, divide grits into 2 bowls. Top with peaches and coconut flakes.
![[NEW RECIPE ALERT 🥳] We are now in that stretch of winter where we’re all getting pretty tired of winter. The holidays are over and the resolution-fueled novelty of January is long gone. We’ve just about had it with our bulky sweaters, and if you’re like me, you’re sick of eating soups and stews, too. I’m craving something fresh and different, and that’s where this simple dinner comes in.
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These sautéed cabbage and seared tofu bowls with a zingy ginger dressing are the perfect mid-winter weeknight meal. All you need is one pan, a few pantry staples (plus cabbage), and 35 minutes 🍲 [link in bio] #TheNewBaguette #f52warmup](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I just made coconut grits by adding 1/2 cup cream of coconut to boiling milk/grits…TASTES NEXT LEVEL AMAZING!!!! Then I mixed in diced sweet potatoes (that I reduced with coconut milk) and I’ll bake as a casserole. While it’s resting I thought I’d research coconut grits.
I’ve bake then slice into bricks to freeze. Easy, delicious, hot, savory, filling breakfast. 2.5 min in microwave and it carries easily in the paper towel it nuked in.
My boyfriend makes this recipe all the time (minus the peaches) and it is the tastiest thing I’ve ever had! So glad I now have my own copy of the recipe! Also goes great with Coconut shrimp and is even more delectable if you add a spoon of coconut oil (instead of butter). Here in Miami, we are still in the south, and I assure you that nothing beats a coconut with grits.
Nah, can’t onboard with this one I’m afraid.
When I think of coconut, I picture images of palm trees, luscious tropical beaches, and civilised people relaxing as they sip cocktails at their leisure.
The very word ‘grits’ fills me with dread, almost as if the world has been plunged into darkness and poverty. All I can picture is a Bulgarian peasant scratching at the earth for a few seeds each day.
Oh my, Michael. Have I got it wrong all along?
At least it’s not “Instant Grits,” Michael. No self-respecting Southerner would ever eat instant grits.