Makes 12 bars. For my first cookbook I created a crispy coconut bites recipe that featured pantry staples, including grits, and here I’ve changed the recipe into a candy bar. Grits for dessert? Yes, this candy bar will blow your mind. I’ve combined quick-cooking grits with coconut water and coconut milk to achieve an intense coconut flavor. I’ve also added shredded coconut to mimic the texture of the grits. This is a perfect treat to make and share with your “un-Southern” friends, especially if they have never experienced grits.
1 cup coconut water
⅓ cup coconut milk
½ cup quick-cooking grits
2 tablespoons pure cane sugar
½ cup sweetened shredded coconut
½ pound milk, semisweet, or dark chocolate bar
12 pecan halves, toasted
Line an 8½ × 4½-inch glass loaf pan with waxed paper, allowing a 2-inch overhang on all sides.
Mix together the coconut water and milk in a saucepan and bring to a low boil over medium-high heat. Whisk in the grits and reduce the heat to low. Cook, stirring occasionally, until the grits reach porridge consistency, about 5 minutes. Remove the pan from the heat and stir in the sugar and coconut.
Spoon the grits mixture into the loaf pan. Spread evenly with a rubber spatula and let cool at room temperature for 2 hours or until slightly firm.
After 2 hours, carefully remove the coconut mixture from the pan by pulling the sides of the waxed paper. Place the loaf on a cutting board and cut it into 12 rectangles.
Fill the bottom of a double boiler with a few inches of water. Bring the water to a simmer over medium heat. Chop the chocolate into small chunks and place one-third in the top of the double boiler. Once the chocolate begins to melt, stir it. Add the remaining chocolate chunks in two batches, stirring until melted and smooth after each addition. Carefully remove the bowl from the heat and transfer to the counter.
Lay a large piece of waxed paper on the counter. Place one of the grits bars on a slotted spatula, and place a pecan half in the middle of the bar. Holding the spatula over the bowl of chocolate, spoon the melted chocolate over the bar until completely coated. Lightly tap the spatula against the bowl to remove the excess chocolate. To cover the bottom of the bar, spoon a line the size of the grits bar onto the waxed paper. Using a butter knife, slide the grits bar onto the line of chocolate. Repeat with the rest of the grits bars. Let cool until the chocolate has hardened.
Enjoy immediately or store in an airtight container.
Makes 12 bars.