By Josiah John
Rinse the millet under running water to remove any debris or dust and drain it well.
In a medium saucepan, combine rinsed millet, 80 ml of light coconut milk, and 160 ml of water. Add a pinch of salt and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Allow the millet to simmer gently for about 20 minutes, or until the liquid is absorbed and the millet is tender. Stir occasionally to prevent sticking.
While the millet is cooking, prepare the mango compote. In a small saucepan, combine diced mango and 0.5 tbsp of honey. Cook over medium heat, stirring frequently, until the mango pieces are soft and release their juices, about 5-7 minutes. Set aside.
In a small skillet, dry-toast the shredded coconut and sliced almonds over medium heat, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
Once the millet is cooked, stir in a pinch of cinnamon for flavor. Spoon the millet porridge into bowls.
Top each serving of millet porridge with the warm mango compote, toasted coconut, and almonds. Optionally, drizzle with a little extra honey or sprinkle additional cinnamon on top.
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By Josiah John
This Breakfast Vegan Vegetarian Gluten-Free recipe is ready in 35 minutes and features Millet, Light coconut milk, Water and other delicious ingredients. Contains 345 calories total.
Rinse the millet under running water to remove any debris or dust and drain it well.
In a medium saucepan, combine rinsed millet, 80 ml of light coconut milk, and 160 ml of water. Add a pinch of salt and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Allow the millet to simmer gently for about 20 minutes, or until the liquid is absorbed and the millet is tender. Stir occasionally to prevent sticking.
While the millet is cooking, prepare the mango compote. In a small saucepan, combine diced mango and 0.5 tbsp of honey. Cook over medium heat, stirring frequently, until the mango pieces are soft and release their juices, about 5-7 minutes. Set aside.
In a small skillet, dry-toast the shredded coconut and sliced almonds over medium heat, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
Once the millet is cooked, stir in a pinch of cinnamon for flavor. Spoon the millet porridge into bowls.
Top each serving of millet porridge with the warm mango compote, toasted coconut, and almonds. Optionally, drizzle with a little extra honey or sprinkle additional cinnamon on top.
Calories per Serving: 345
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