By Josiah John
Rinse the millet under cool water in a fine mesh sieve until the water runs clear to remove any dust or impurities.
In a saucepan, combine the rinsed millet, light coconut milk, water, and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is cooked and soft, stirring occasionally to prevent sticking.
While the millet is cooking, prepare the mango compote. In a small saucepan over medium heat, combine the diced mango and honey. Cook for about 5-7 minutes, or until the mango softens and releases its juices, stirring occasionally.
In a small dry skillet over medium heat, toast the shredded coconut and sliced almonds. Stir them frequently for about 3-5 minutes, or until they are golden brown and fragrant. Remove from heat and set aside.
Once the millet is cooked, remove it from the heat and let it sit, covered, for a few minutes to absorb any remaining liquid.
Serve the millet porridge in bowls. Top with the warm mango compote, toasted coconut, and almonds. Sprinkle a pinch of cinnamon over each serving for an added flavor.
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This Breakfast Dessert recipe is ready in 30 minutes and features Millet, Light coconut milk, Water and other delicious ingredients. Contains 290 calories total.
Rinse the millet under cool water in a fine mesh sieve until the water runs clear to remove any dust or impurities.
In a saucepan, combine the rinsed millet, light coconut milk, water, and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is cooked and soft, stirring occasionally to prevent sticking.
While the millet is cooking, prepare the mango compote. In a small saucepan over medium heat, combine the diced mango and honey. Cook for about 5-7 minutes, or until the mango softens and releases its juices, stirring occasionally.
In a small dry skillet over medium heat, toast the shredded coconut and sliced almonds. Stir them frequently for about 3-5 minutes, or until they are golden brown and fragrant. Remove from heat and set aside.
Once the millet is cooked, remove it from the heat and let it sit, covered, for a few minutes to absorb any remaining liquid.
Serve the millet porridge in bowls. Top with the warm mango compote, toasted coconut, and almonds. Sprinkle a pinch of cinnamon over each serving for an added flavor.
Calories per Serving: 290
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