Jennifer Causey
Hands-On Time
10 Mins
Total Time
15 Mins
Serves 4 (serving size: ⅔ cup)

You might think of grits being a savory dish served alongside shrimp or eggs, but here they are used in a sweet breakfast that falls somewhere between Cream of Wheat and rice pudding. The grits are cooked in cardamom- and cinnamon-spiced coconut milk, with dried apricots and raisins adding both sweetness and texture. If you’re feeling extra decadent, pour on some heavy cream or more coconut milk on top when serving. Shopping tip: If you can’t find whole cardamom pods, ground cardamom works, too. Plus there’s no need to fish the pods out once you’ve finished the pudding.

How to Make It

Step 1

Stir together coconut milk, water, honey, crushed cardamom pods, and cinnamon stick in a medium saucepan; bring to a boil over high. Stir in grits, apricots, raisins, and salt. Reduce heat to medium-low; cook, stirring often, until grits are tender, about 6 minutes. Remove and discard cardamom and cinnamon.

Step 2

Divide pudding evenly among 4 serving bowls. Drizzle with honey, and sprinkle with apricots and pistachios.

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