Tuesday, January 3, 2012

Hot Grains: Coconut Millet Pudding.


Millet...I occasionally add millet to pancake batter for added texture, but I had never tried cooking this highly nutritious and alkalinizing grain that is rich in B-6. After enjoying it as part of my combination plate at Angelica Kitchen last week, I was hooked.

A life-changing, world-rocking elevator stop between rice pudding and bread pudding, I adapted this recipe from the back of an Arrowhead Mills package. For breakfast, try my recipe as is, with sliced banana or fruit and a splash of almond or coconut milk. To serve it for dessert, try a dollop of whipped coconut cream or coconut ice cream.

Coconut Millet Pudding

1.5 cups almond milk (would work well with coconut milk)
1/2 cup shredded unsweetened coconut
1/3 cup millet
2 tbsp agave nectar
1 tsp cinnamon
1 tsp vanilla
1 tsp grated lemon peel
1/2 tsp sea salt

Heat almond milk until scalding, then add rest of ingredients. Transfer mixture to 3 well oiled ramekins or small baking dish and bake at 350 degrees for 1 hour.

Makes 3 servings.



...With goji and blueberries, golden raisins, and extra cinnamon!


9 comments:

A and J said...

We just got ramekins for Christmas (plus, I love millet!).. so I'm definitely making these!

fay said...

I think I'll make this today. I feel like I'm on a pudding kick this week as I made vegan tapioca from another blog this week already. Luckily, I've got all the ingredients I need for this one.

fay said...

Ok, I'm actually using grapefruit zest instead because I have organic grapefruit and not organic lemon.

kellywhitephillips said...

Let me know how it turns out - you can also double the recipe and it should be fine. Orange zest would be nice too!

fay said...

oh my god, it's so good! definitely adding this recipe to my favorites folder!

Lauren said...

i always forget about millet for some reason..just a grain that doesn't get to be in the limelight that often for me. thanks for the reminder, this recipe sounds great with the coconut!

The Cozy Herbivore said...

Mmmm, millet is such an awesome little grain. I like it for breakfast, as a substitute for oatmeal or quinoa in a porridge-y type dish with dried cherries and cinnamon. This looks delicious-- I'll have to give it a whirl!

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