COCONUT MILLET PORRIDGE

By Bailey1_

Ingredients

• Serves 2
• 1 cup millet
• 2 cups water
• 1 cup So Delicious culinary coconut milk
• 1 cinnamon stick
• 1/2 tsp salt
• 2 tsp Xylitol (optional but great if you have a sweet tooth)
• So Delicious plain coconut yogurt ( a large spoon to top each bowl)
• Organic berries or sliced banana

Details

Servings 2
Adapted from sophieuliano.com

Preparation

Step 1

Place millet, water, coconut milk, cinnamon stick, salt and xylitol in a heavy bottomed pan and bring to the boil. Down down to a low simmer, cover and simmer for about 30 minutes. Keep in mind that millet takes way longer than quinoa to cook – it may take even longer than 30 minutes, so you need to test it (it is ready when the grains are tender). It also may require a little more water, so keep an eye on it, and stir every few minutes. You can also try making it in a rice cooker.
When ready, spoon into a large bowl, top with copious amount of So Delicious yogurt and fruit.


Tip: You can make this the night before, and heat up (in a pinch use the microwave  – I know, not the best option, but if you are crazy busy it’s okay once in a while), or you can heat up in the pan on the stove top. Unlike oatmeal it doesn’t congeal into a cement-like block. I make this recipe and it lasts for 3 breakfasts.