Coconut millet porridge with Rasberries

 

Coconut millet porridge with Rasberries

Ingredients

1/3 cup millet, rinsed and drained

1/2 cup full-fat canned coconut milk

1 cup water

1/2 tsp coconut extract (optional)

2 Tbs raw sugar

pinch of salt

Toppings:

1 cup of fresh raspberries

A splash of unsweetened almond or coconut milk (the drinking kind in the carton, not canned)

3 Tbs toasted unsweetened coconut for topping (optional)

Instructions

In a small saucepan stir together the millet, coconut milk, water, extract if using, sugar and salt. Bring the mixture to a boil (keep a good eye on it, you don't want it to boil over on you!). Reduce the heat to low, cover, and cook at a very low simmer for 30 - 35 minutes. There's no need to stir it for the first 15 minutes or so, but after that you're going to want to give it a stir every now and then so it doesn't stick to the bottom. Cook until the liquid has been absorbed and the millet is the consistency of cream of wheat.

Divide mixture into bowls and top with raspberries, a splash of unsweetened almond or coconut milk