Warm Coconut Millet Porridge
Serves: 2-4
  • 1 cup unsweetened almond milk (or if you prefer to use sweetened almond milk, you can lessen the added sweetener)
  • ¾ cup coconut milk (I use full fat Native Forest)
  • ¾ teaspoon pure vanilla extract
  • 2 teaspoons – 1 ½ Tablespoons raw honey (optional)
  • 2 teaspoons – 1 ½ Tablespoons Grade A maple syrup (optional)
  • ⅛ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom (this is amazing here)
  • 2 cups COOKED millet*
  • 3 Tablespoons unsweetened flaked coconut
  • 2 Tablespoons chopped pistachios or almonds or walnuts (optional)
  • 2 Tablespoons toasted unsweetened, flaked coconut (optional)
  1. In a medium saucepan whisk together almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon and cardamom. Stir in millet and 3 Tablespoons coconut flakes, breaking up any clumps of millet.
  2. Bring mixture to a boil over medium heat, and lower to simmer. Simmer uncovered for 10 minutes, breaking up any remaining clumps of millet, until thickened.
  3. Remove from heat and serve with pistachios and toasted coconut flakes, if desired.
*I cook millet in a ratio of 1 part millet to 2 ½ parts water for about 30 minutes.

You can really adjust the amount and type of sweetener to your liking.  For breakfast, I am fine with no sweetener or just a smidge of raw honey and maple syrup.  You should try it with a little at first and then increase only if you need it.  Or use your sweetener of choice, such as stevia if that suits you.  I also very often eat this with goji berries and/or raw cacao nibs!
Recipe by Pamela Salzman at https://pamelasalzman.com/warm-coconut-millet-porridge-recipe/