coconut millet porridge

Coconut Millet Porridge

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¼ cup millet

½ cup water

4 tbsp. + 1 tbsp. coconut milk, from can, full fat

¼ tsp. cinnamon

¼ tsp. salt

¼ tsp. ginger, ground

1 bay leaf

Pinch nutmeg (optional)

Sweetener of choice

Nuts of choice, chopped – topping

Raisins, and / or chopped fruit – topping

1 tbsp. coconut oil

 

Cook millet in water, along with the bay leaf, for 20 minutes, and then let it sit covered for several more minutes. This can be done while preparing other facets of your breakfast. But if you want this done quicker, then you can grind the millet in spice, coffee grinder or in blender to the consistency of a meal. Then proceed to cook and the time should be cut in half. Cooking time will now depend upon how fine you ground the millet.

 

Once the millet is cooked most of the water should be absorbed; add the 4 tablespoons of coconut milk, and the remaining spices. Stir and bring back to a boil, reduce heat to a strong simmer and cook for an additional minute while stirring.

Serve in your favorite bowl, stir in the remaining tablespoon of coconut milk and ½ teaspoon of coconut oil. Top with topping of your choice.

Servings: 1

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