Extra creamy grains made with coconut milk and lemon zest, topped with blueberries, almonds and coconut shavings for a hearty, sweet breakfast.
From Meseidy Rivera of The Noshery.
- 2 cups Coconut milk
- 1 cup coconut water
- 1 cup corn grits
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1 tbsp Lemon zest
- 1 tbsp Butter
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- Sliced almonds and coconut chips, for garnish
- Agave, for watering
In a saucepan, bring the coconut milk and coconut water to a boil. Add oatmeal, sugar, salt and lemon zest. Stir with a wooden spoon until thickened, 5 minutes. Add butter and vanilla extract. Continue to simmer and stir occasionally until oatmeal is tender. The time varies depending on the type of beans you use. Refer to package instructions for cooking time.
Divide between bowls. Garnish with blueberries, almonds and coconut shavings. Sprinkle with agave. Serve.