Growing up, my favourite breakfast wasemolina with cherry compot. I still remember how it smell… Now mornings at my home smell of coconut.
Not only it smells great but it is also creamy and luscious. My daughter prefers to wake up earlier and have breakfast at home before leaving to the kindergarten. 😉
I love millet both in savoury and sweet meals. It’s a gluten-free grain that is the best source of nagnesium and phosphorum. It might be a bit problematic to cook millet especially if you are a beginner but all you need to know is that the secret lies in the proportions (2:1) and letting it stand under the cover for 5 minutes.
If you want your millet to be more creamy and have polenta-like consistency, add ½ cup of water or more coconut milk and stir when cooking.
It is not recommended to eat millet every day – if you still want to have this kind of breakfast, try changing the grains.
- ¾ cup of millet
- 400 ml coconut milk
- Coconut flakes
- Dried fruits
- Maple syrup
- Cinnamon / vanilla
- Rinse the millet.
- Add millet. Bring to a boil. Reduce heat to low and cook for approximately 15 minutes until the grain has puffed up.
- Remove from heat. Cover the pan and let stand for 5 minutes.
- Serve with your favourite ingredients.