By Josiah John
Rinse the millet under cold water to remove excess starch. Drain well.
In a saucepan, combine the rinsed millet, light coconut milk, and water. Stir in a pinch of salt.
Bring to a boil over medium heat. Once boiling, reduce the heat to low and cover. Let it simmer for 15 minutes, stirring occasionally, until the millet is tender and has absorbed most of the liquid.
Meanwhile, prepare the mango compote. In another small saucepan, add the diced mango and a small splash of water. Cook over medium heat, stirring occasionally until the mango softens and forms a chunky compote, about 5 minutes. Stir in half of the honey.
Toast the shredded coconut and sliced almonds in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
Once the millet is cooked, stir in the remaining honey and a pinch of cinnamon.
Serve the warm millet porridge in bowls, top with the mango compote, and sprinkle the toasted coconut and almonds over the top. Enjoy your delightful breakfast!
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By Josiah John
This Breakfast Vegetarian Gluten-free recipe is ready in 25 minutes and features Millet, Light coconut milk, Water and other delicious ingredients. Contains 280 calories total.
Rinse the millet under cold water to remove excess starch. Drain well.
In a saucepan, combine the rinsed millet, light coconut milk, and water. Stir in a pinch of salt.
Bring to a boil over medium heat. Once boiling, reduce the heat to low and cover. Let it simmer for 15 minutes, stirring occasionally, until the millet is tender and has absorbed most of the liquid.
Meanwhile, prepare the mango compote. In another small saucepan, add the diced mango and a small splash of water. Cook over medium heat, stirring occasionally until the mango softens and forms a chunky compote, about 5 minutes. Stir in half of the honey.
Toast the shredded coconut and sliced almonds in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
Once the millet is cooked, stir in the remaining honey and a pinch of cinnamon.
Serve the warm millet porridge in bowls, top with the mango compote, and sprinkle the toasted coconut and almonds over the top. Enjoy your delightful breakfast!
Calories per Serving: 280
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