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Posted: July 8, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
A really simple breakfast (vegan + gluten-free + sugar-free) porridge made with luscious coconut milk and indulgent with a topping of fresh mango, blueberries, and chia seeds.
Active Time
10 minutes
Total Time
20 minutes
Serves
4

Ingredients:

  • 1 c. millet, rinsed and drained
  • 1 1/2 c. water
  • 1/2 c. coconut milk
  • 1/4 tsp. salt

To serve:

  • Mango, peeled and sliced
  • Blueberries
  • Chia seeds
  • Fresh mint

Directions:

  1. 1. Place millet in a small saucepan on low heat. Toast lightly until dry and a shade darker.
  2. 2. Add water, coconut milk, and salt.
  3. 3. Reduce heat to low, cover and cook for approximately 15 minutes until the grain has puffed up.
  4. 4. Remove from heat, pour in a bowl and top with mango, blueberries and chia seeds.

Author's Notes:

You can use any other fruits, berries, and seeds. You could also make the millet more creamy by adding 1/2 cup more of coconut milk.

Images:

Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Millet porridge with coconut milk & fresh fruit

Source: Cooking Melangery

  • Prep
    10 minutes
  • Total Time
    20 minutes
  • Serves
    4

Description

"A really simple breakfast (vegan + gluten-free + sugar-free) porridge made with luscious coconut milk and indulgent with a topping of fresh mango, blueberries, and chia seeds."

Ingredients

  • 1 c. millet, rinsed and drained
  • 1 1/2 c. water
  • 1/2 c. coconut milk
  • 1/4 tsp. salt

To serve:

  • Mango, peeled and sliced
  • Blueberries
  • Chia seeds
  • Fresh mint

Directions

  1. 1. Place millet in a small saucepan on low heat. Toast lightly until dry and a shade darker.
  2. 2. Add water, coconut milk, and salt.
  3. 3. Reduce heat to low, cover and cook for approximately 15 minutes until the grain has puffed up.
  4. 4. Remove from heat, pour in a bowl and top with mango, blueberries and chia seeds.

Author's Notes

You can use any other fruits, berries, and seeds. You could also make the millet more creamy by adding 1/2 cup more of coconut milk.

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