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Creamy Coconut & Ackee Grits

Chantal
These grits are made using Bob’s Red Mill Southern Style White Grits, they are dairy free but smooth and creamy from the addition of coconut milk and ackee.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings
Calories 253 kcal

Ingredients
  

  • 1 cup Bob’s Red Mill Southern Style White Grits
  • 2 1/2 cups Water
  • 1 1/2 cup Coconut milk divided
  • 3/4 cup Parboiled ackee pureed
  • Salt and pepper to taste

Instructions
 

  • Combine the water, pureed ackee, salt, pepper and 1 1/4 cup of the coconut milk in a heavy bottomed dutch pot with high sides (use a pot bigger than you think you need as the grits will bubble and sputter)
  • Bring the mixture to a boil then steadily pour in the grits while whisking.
  • Keep stirring until the mixture comes up to a boil.
  • Cover pot and turn down to low.
  • Let cook 35 to 40 minutes stirring with a wooden spoon (or silicone spoon/spatula) every 5 to 10 minutes to ensure the grits don’t stick to the bottom of the pot
  • When done, mix in the remaining coconut milk a little at a time till desired consistency is achieved.