CREAMY MILLET PORRIDGE RECIPE
Creamy millet coconut porridge with blueberry compote is a great way to start your day! This delicious recipe can be enjoyed for breakfast, brunch, or as an afternoon pick-me-up.
The porridge is rich, creamy, nutritious, filling and so, so tasty. It is made with wholesome ingredients: it combines cooked millet, coconut cream, shredded coconut, blueberries, and agave or maple syrup.
This recipe is vegan, gluten-free, soy-free, and nut-free.
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MEET THE INGREDIENTS
Millet coconut pudding
- Millet (check How to cook millet)
- Rice milk
- Coconut cream
- Agave or maple syrup
- Shredded coconut
Blueberry compote
- Fresh or frozen blueberries
- Agave or maple syrup
MILLET – NUTRITION AND BENEFITS
Millet is an ancient cereal grain that has gained popularity for its high nutritional content:
- It is rich in antioxidants, protein, and dietary fiber, both soluble and insoluble.
- This diabetic-friendly grain is lower on the glycemic index (GI) than many other grains. It raises the blood sugar slowly and gradually instead of in quick spikes.
- It is naturally gluten-free, so it’s an excellent choice for people who have celiac disease or follow a gluten-free diet.
POTENTIAL DOWNSIDES
However, despite multiple health benefits it offers, millet also contains antinutrients — certain compounds that block or reduce the body’s absorption of other nutrients and it can sometimes affect thyroid function.
Soaking and sprouting may help reduce its antinutrient levels. It’s best to soak millet overnight in slightly warm water with a teaspoon of lemon juice. Before cooking rinse it well.
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
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 300 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 or maple 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.
Blueberry compote
- Stir all the ingredients together in a saucepan and cook over low to medium heat for about 5 minutes until the blueberries are softened and the mixture thickens slightly.
- Remove from heat and let cool until lukewarm.
Serving suggestion
- Serve millet coconut porridge in a bowl and top with blueberry compote.
- Garnish with fresh blueberries.
TIPS AND HOW-TOS
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.
MILLET COCONUT PORRIDGE WITH BLUEBERRY COMPOTE IS:
- Vegan (dairy-free)
- Gluten-free
- Nut-free
- Soy-free
- Nutritious and filling
- Rich and creamy
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Millet Coconut Porridge with Blueberry Compote
Equipment
Ingredients
Millet & coconut porridge
- 80 g millet soak in water overnight
- 300 ml rice milk
- 80 g coconut cream
- 40-50 ml agave or maple syrup
- 15 g shredded coconut
- 100 ml rice milk at room temperature
Blueberry compote
- 100 g fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1 teaspoon water
Instructions
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 300 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 or maple 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.
Blueberry compote
- Stir all the ingredients together in a saucepan and cook over low to medium heat for about 5 minutes until the blueberries are softened and the mixture thickens slightly.
- Remove from heat and let cool until lukewarm.
Serving suggestion
- Serve millet coconut porridge in a bowl and top with blueberry compote.
- Garnish with fresh blueberries.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
