John Myers
Ingredients for 1 servings:
- 70 g millet (quick-cooking millet)
- 300 ml coconut milk, possibly 350 ml
- some coconut blossom sugar or erythritol
- 2 pinches of cinnamon powder
- e.g. applesauce or fresh fruit, e.g. berries
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
with quick-cooking millet, for all coconut lovers, gluten-free, dairy-free, also suitable for babies
The coconut milk shouldn’t contain too much coconut; if not, add a little water. Bring it to a boil in a saucepan, stirring frequently with a whisk to prevent it from burning. Meanwhile, weigh the quick-cooking millet and rinse it in a sieve with hot water. As soon as the milk starts to simmer, add the millet, coconut blossom sugar or erythritol, and cinnamon, stirring constantly, and let it simmer gently for one minute. Then turn off the heat and let the porridge sit with the lid closed for 10 to 15 minutes. If the porridge is too thick after the soaking time, add a little more coconut milk and heat briefly again. If it’s too thin, let it swell further until the desired consistency is reached. The amount and time are specified so that the porridge has the consistency shown in the picture, which I think is pretty easy to see. Serve with fresh fruit such as berries or applesauce. It also tastes delicious sprinkled with a knob of butter and erythritol and cinnamon. We eat it as breakfast porridge.
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