Millet Coconut Pudding with Cherry Sauce

DELICIOUS PUDDING RECIPE

This delicious layered dessert is a real crowd pleaser and it tastes amazing. It’s made with wholesome ingredients:  a nutty crumble is followed by a thick layer of a delicious millet coconut pudding topped with refreshing cherry sauce.

I really hope you will give it a try, I’m sure you’ll love it.

This pudding is vegan, gluten-free, and soy-free.

MEET THE INGREDIENTS

1st layer: Crumble

• Roasted hazelnuts (check How to roast nuts)
• Roasted cashews (check How to roast nuts)
• Agave or maple syrup
• Coconut oil

2nd layer: Millet coconut pudding

• Millet (check How to cook millet)
• Rice or almond milk
• Coconut cream
• Agave or maple syrup
• Shredded coconut

3rd layer: Cherry sauce

• Frozen sour cherries
• Agave or maple syrup
• Tapioca flour

WHOLE GRAIN MILLET

• Millet is rich in antioxidants, protein, and dietary fiber, both soluble and insoluble.
• The insoluble fiber in millet is known as a prebiotic,  a type of dietary fiber that feeds the friendly bacteria in your gut.
• It is lower on the glycemic index (GI) than many other grains.
• Because it’s naturally gluten-free, it is an excellent choice for people who have celiac disease or follow a gluten-free diet.
• It cooks quickly and has a pleasantly mild, slightly sweet flavor.
• Despite multiple health benefits, millet also contains antinutrients — certain compounds that block or reduce the body’s absorption of other nutrients and it can sometimes affect thyroid function. To lower its antinutrient content,  soak it in water for a minimum of 3-4 hours (best overnight).

MILLET – NUTRITIONAL PROFILE

1/2 cup (100 grams) of millet contains:

Calories: 393
Fat: 5 grams
Carbs: 74 grams
Protein: 12 grams
Fiber: 9 grams

HOW TO MAKE IT

1st layer: Crumble

• Put roasted nuts into a high-speed blender or a food processor.
• Pulse a couple of times until the nuts are roughly chopped.
• Add agave syrup and coconut oil and pulse again briefly until crumbly.

2nd layer: Millet coconut pudding

• Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 350 ml rice milk.
• Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
• Put cooked millet, coconut cream, agave syrup, shredded coconut, and approx. 100 ml rice milk into a high-speed blender and blend until creamy.
• If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.

Note: The millet coconut pudding will thicken as it cools, so add an extra splash of milk if needed to loosen it up a bit.

3rd layer: Cherry sauce

• Add frozen sour cherries and agave syrup to a small pot.
• Heat on medium to low heat until the cherries have broken down slightly.
• Remove from the heat and process into a puree using a blender or a food processor.
• Combine tapioca flour with the water and stir it into the puree.
• Return the puree to the pot and heat it to a light simmer.
• Continue to cook for 2 – 3 minutes while stirring constantly until thickened.
• Remove from heat and let cool until lukewarm.

To assemble

• Place a layer of crumble mixture in the bottom of each glass.
• Add a thick layer of millet coconut pudding.
• Finish it with a layer of cherry sauce.
• Top with red currants and mint leaves.

TIPS AND HOW-TOS

Agave syrup: If you prefer, replace it with maple syrup.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

HOW TO COOK MILLET

• Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with rice or almond milk.
• Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.
• Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

• Preheat oven to 180 °C. Spread the nuts in an even layer on the baking sheet.
• Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the nuts to cook evenly.
• When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

MILLET COCONUT PUDDING IS:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Easy to make
• Rich and creamy

Millet Coconut Pudding with Cherry Sauce

Nensi Beram

Millet coconut pudding with cherry sauce is a delicious layered dessert, perfect for any occasion. It is rich, creamy, and it tastes wonderful.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Calories 525 kcal

Equipment

• High-speed blender

Ingredients

  

1x2x3x

Crumble layer

• 50 g roasted hazelnuts
• 50 g roasted cashews
• 10 ml agave syrup approx. 1 tablespoon
• 1/2 tablespoon coconut oil

Millet & coconut layer

• 100 g millet
• 350 ml rice milk
• 100 g coconut cream
• approx. 100 ml rice milk
• 50-60 ml agave syrup
• 20 g shredded coconut

Cherry layer:

• 100 g frozen sour cherries
• 50 ml water
• 10 g tapioca flour
• 30 ml agave

Instructions

 

1st layer: Crumble

• Put roasted nuts into the high-speed blender or food processor.
• Pulse a couple of times until the nuts are roughly chopped.
• Add agave syrup and coconut oil and pulse again briefly until crumbly.

2nd layer: Millet coconut pudding

• Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 350 ml rice milk.
• Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
• Put cooked millet, coconut cream, agave syrup, shredded coconut, and approx. 100 ml rice milk into a high-speed blender and blend until smooth and creamy.
• If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.
• Note: The millet coconut pudding will thicken as it cools, so add an extra splash of milk if needed to loosen it up a bit.

3rd layer: Cherry sauce

• Add frozen sour cherries and agave syrup to a small pot.
• Heat on medium to low heat until the cherries have broken down slightly.
• Remove from the heat and process into a puree using a blender or a food processor.
• Combine tapioca flour with the water and stir it into the puree.
• Return the puree to the pot and heat it to a light simmer.
• Continue to cook for 2 – 3 minutes while stirring constantly until thickened.
• Remove from heat and let cool until lukewarm.

To assemble

• Place a layer of crumble mixture in the bottom of each glass.
• Add a thick layer of millet coconut pudding.
• Finish it with a layer of cherry sauce.
• Top with red currants and mint leaves.

Notes

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Millet Coconut Pudding with Cherry Sauce

Amount per Serving

Calories

525

% Daily Value*

Fat

 

29

g

45

%

Sodium

 

50

mg

2

%

Carbohydrates

 

62

g

21

%

Fiber

 

6

g

25

%

Sugar

 

25

g

28

%

Protein

 

9

g

18

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword dairy-free millet pudding, millet coconut pudding recipe, millet with cherries