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ROMANS 14: 20

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Creamy Coconut Corn Grits with Strawberries & Maple Syrup

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Apr 3rd, 2015

Breakfast should be 'Worth Waking Up For', don't you agree? When it comes to overall breakfast rankings, corn grits are pretty much at the bottom of the totem pole - except for those who live the great American South, that is. :)

Very few people have really even tried grits for breakfast-- especially when pancakes and bacon are an option. But happily for your health and your palate, this problem can be remedied by making this down-home spun recipe. The thick creamy texture, light corn flavor and sweetness derived from the cultured coconut milk, sliced strawberries and maple syrup are succulant breakfast satisfaction!

And...it only takes a total of 10 minutes to make and serve!  Enjoy :)


  • 1/2 – 3/4 cup unsweetened shredded or flaked coconut
  • 1 cup (Bob's Red Mill Organic Polenta) Corn Grits
  • 3 cups water
  • 1/4 tsp salt
  • 2 heaping tablespoons (So Delicious) Cultured Coconut Milk - Plain
  • 6-8 strawberries, sliced
  • Maple Syrup - to taste


Preheat oven to a low broil and spread the coconut on a small baking sheet.  Set aside.

In a medium pot, bring the water and salt to boil over medium-high, then add grits until combined. Cover, reduce heat and simmer on very low for 5 minutes.

Place coconut baking sheet on the top rack in the oven and leave the oven door cracked. Coconut will burn very quickly if not monitored.  *Closely watch* the coconut and turn once when it starts to brown. This should take 2-4 minutes. Remove when golden brown and set aside.

Remove lid from the pot and stir in 2 tablespoons of cultured coconut milk.. Place creamy coconut corn grits into bowls, top with fresh strawberries and toasted coconut, then drizzle maple syrup (to taste) and serve

Yields 3 breakfast bowls


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