Coconut Milk Cream of Wheat Squares

1. In a large saucepan, heat the coconut milk, milk, sugar, cinnamon, salt and raisins over medium heat.
2. Once the mixture starts to boil, whisk in the cream of wheat. Continue to whisk to prevent lumps.
3. Cook until the mixture thickens and the cream of wheat is tender.
4. Remove from the heat and set aside.
5. Grab a large 9×12 pan, grease it with butter and pour the mixture into it. Smooth down the top with a greased spatula. Let this mixture cool and then place it in the refrigerator for 2-4 hours or until fully chilled.
6. Cut the cream of wheat into squares and remove from the pan.
   

   Coconut Milk Cream of Wheat cut into squares

7. Heat a large frying pan with a tablespoon of butter or two, enough to fully coat the bottom of the pan.
8. Fry each square 1-2 minutes per side to create a nice golden crust on each side.
9. Serve warm and enjoy.

Coconut Milk Cream of Wheat Squares Tips

The squares need to be fully chilled before slicing otherwise they will not be the proper stiffness when you try to cut them. It also makes them easier to handle when you are removing them from the pan to fry.

It is important to have plenty of butter on the pan otherwise the squares may stick to the pan instead of forming a nice crust.

Do not disturb the squares while they are frying. If a proper crust has not formed and you try to move or flip them, you will pull the unformed crust off and cause them to stick.

Taste the mixture after it has finished cooking to determine if you like the flavor. Now is the time to adjust the recipe if you need to.

This is a good substitute for the normal warm cereal breakfast. Simply prepare the cream of wheat the night before and let chill in the refrigerator overnight. Finish the recipe in the morning for a breakfast treat.