Warm Coconut Millet Porridge
Servings: 2 -4
Ingredients
- 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
- 1/8 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)
Instructions
- 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.
- 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.
- Remove from heat and serve with pistachios and toasted coconut flakes, if desired.
Notes
*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!