Somebody made extra millet for breakfast. We had enough leftovers to make a delicious supper for the next day.
- about 3 cups millet, refrigerated to cool
- 1 1/2 cup coconut cream/coconut milk
- 1 ripe banana, peeled
- 2 large Tbsp honey
- the juice from 1/2-1 lemon
- 1 pinch of salt
- Shredded Coconut
- Sliced banana
For topping, I mixed crushed pineapple and grated coconut together, baked it in the oven to candy it a bit into something of a crust, and decorated with frozen sweet cherries, which were thawed.
To Make the Pudding: Blend all together until smooth. Pour into a dish and chill (covered) for several hours. Decorate with toppings (optional) and chill again before serving.