Lemon Blueberry and Coconut Sweet Breakfast Grits

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blueberries, fresh
  • 1 tbsp Lemon, zest

• Breakfast Foods

  • 1 cup Corn grits

• Canned Goods

  • 2 cups Coconut milk

• Condiments

  • 1 Agave

• Baking & Spices

  • 1 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Almonds and coconut chips

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 cup Coconut water

Found on thepioneerwoman.com

Description

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

Directions

• 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.