Actually, it’s more like a bluish light purple. It’s quite pretty, and delicious too. Think of it as a vegan blueberry-pineapple yogurt. Yum!
- about 1/2-1 cup millet
- 3x water
- 14 oz coconut cream/coconut milk
- 7-8 or up to 12 dates (depending on desired sweetness)
- 1 cup blueberries
- 1 cup crushed pineapple (or you can use sliced, diced/chunked, or fresh pineapple cut however will blend)
- top with fruits and nuts (see after instructions for some suggestions)
- Bring millet and water to a boil (if you use 1/2 cup of millet, use 1 and 1/2 cup of water, if you use 1 cup of millet, then 3 cups of water). I’m sorry, but I’m not 100% sure how much millet and water I used. I used a measuring cup, but if I actually looked at the measurement, which I probably did, I don’t trust my memory. It seems that it was more than half a cup, and may have been 2/3 of a cup, but maybe it was about 1 cup. You could make extra and just put in however much will blend. Hopefully you’ll have at least 1 cup of cooked millet, preferably at least 2 for the pudding.
- Reduce heat. Cover millet and boil for about 1 hour.
- Let cool.
- While the millet is cooking, you can prepare the cream. Slice dates and soak them in the coconut milk while the millet is cooking and cooling.
- Blend together with blueberries and pineapple.
- When millet has cooled at least a little (you can put it in while it is still warm, but I recommend it waiting for it to cool so that it is not very hot), blend all together until smooth. You may need to blend it a few times (at least), turning off your blending machine to let it rest so that it doesn’t get too hot.
- Pour into a bowl, container, or other dish (baking/casserole dishes/pans are ok).
- Chill for at least a few hours or overnight.
I recommend topping with fruit and/or nuts, which you can do right before eating (after cooling), or even after pouring it into the pan and before cooling. Initially, I sliced and cooked an apple and topped the pudding with cooked apple and with frozen sweet cherries before putting the pudding in the fridge, and then added some pecans before eating. This morning, for Sabbath breakfast, we had the leftover pudding and I topped mine with leftover crushed pineapple, pomegranate seeds, almonds, and ripe banana in addition to the apples and a cherry that were already in the pudding. The toppings got mixed into the pudding and it was delicious. I also put a papaya slice on it and ate an orange on the side. Yummy! You can put granola in it, and other toppings, too.