Swirling in the sauce is second best only to eating this delightful fluff of creamy, nutty goodness. The pockets of warm red berries counter well the textured shards of sweet coconut. Such a nice breakfast.
"I really love how pretty this looks in a bowl. It would be appropriate to serve to guests."
Notes: Shredded coconut is sweetened. Unsweetened may also be used.
COCONUT GRITS WITH RED BERRY CHIA SAUCE
Ingredients: 2 cups cooked grits, 1 tsp. coconut oil, 1 generous Tbsp. shredded coconut, pinch of salt, 1/4 tsp. coconut extract. (opt.) For the Red Berry Chia Sauce: 1 cup sliced strawberries, 1/2 cup raspberries, 1 Tbsp. water, 2 Tbsp. sugar, 1 tsp. chia seeds.
Serves 2
1. Bring to a simmer the berries, water, and sugar. Cook for 5-7 minutes until raspberries have broken apart, and strawberries can be crushed slightly. Remove from heat, stir in the chia seeds.
2. Cook grits according to package instructions with salt and coconut oil. Remove from heat and stir in the extract and shredded coconut.
3.Spoon coconut grits into a bowl then spoon over the berry sauce. Swirl. Top with extra shredded coconut if desired.
Tip: Do not boil the sauce but keep it at a low simmer, otherwise you will end up with jam. Store in covered container in the refrigerator. Great on ice cream too!
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