Tropical Millet Pudding

Somebody made extra millet for breakfast. We had enough leftovers to make a delicious supper for the next day.

Pudding Ingredients:

  • 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

Topping Suggestion:

  • Pineapple
  • Shredded Coconut
  • Cherries
  • 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.

Categories: grains, puddings | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

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