Millet is often confused for a grain, when it is actually a seed. Slightly nutty in flavor (especially after being toasted) the little seeds are often used instead of grains like rice, couscous or quinoa.
We took millet seeds, ground them up and cooked them into a deliciously creamy porridge. This millet porridge is topped with paw-paw and toasted coconut for a warming tropical breakfast porridge
Tropical Millet Porridge
Vegan | gluten free | nut free | Creamy millet porridge is topped with paw-paw (papaya) and coconut flakes for a tropical breakfast.
Grind millet until coarsely ground (halfway to flour) in a clean coffee grinder, blender, or miller.
Melt the coconut oil in a small pot over medium heat. Once melted add the ground millet and toast for 2-3 minutes, stirring often.
Pour in the milk and water and stir. Bring to a simmer stirring occasionally, then stir until the mixture is fully combined and creamy.
Reduce heat to low and cover. Simmer for 8-10 minutes. Do not stir while it cooks. Once cooked, stir. The consistency should be creamy and thick. If it seems runny, cook for a further 1-3 minutes. If it’s too thick add a bit more milk to thin it out.
Pour into a bowl and top with pawpaw, coconut flakes and a drizzle of sweetener, if desired.
Nutrition per serving: 525 calories | 93g carbohydrates (32g sugar) |10g protein |14g fat