Hello & Hallo,

It’s time for another porridge recipe – coconut millet porridge 🥥🥣 ! I had some millet leftover from dinner — what better way to use it than make porridge with it!

Here is how…

Porridge is amazing but doesn’t always need to be made from oats. Millet is a naturally gluten-free grain which reminds me a bit of couscous. It is great with salads or as an alternative to rice & quinoa.

What you need:

• 1 cup cooked millet
• 2 tsp desiccated coconut
• 2 tbsp Coconut cream (or more if you want it creamier)
• ½ cup water
• Pinch of ground cardamom
• Sweetener of choice (optional) — I used ½ tsp agave syrup
• ½ cup of mango (or any other fruit you fancy)

What to do:

• Heat a small saucepan to medium heat. Add the desiccated coconut & toast until gold brown.
• Remove the coconut & place the saucepan back on the hob.
• Add the millet & water to the saucepan. When the water is absorbed add the coconut cream, cardamom & sweetener (if using).
• While the porridge is simmering cut the mango / fruit into pieces.
• Once the porridge has thickened pour it into a bowl. Add the mango & sprinkle with the toasted coconut.

This porridge is rich, subtly sweet & so satisfying. I will make ‘too much’ millet more often 😉

Let me know if you try it & what you think 💜💜💜

Guten Appetit & Enjoy!

Marlene xxx