Coconut Milk and Millet Porridge

Summary

Ingredients

• 70 g millet (quick-cook millet)
• 300 ml coconut milk, possibly 350
• some coconut blossom sugar or xucker
• 2 pinches cinnamon
• applesauce or fresh east, e.g., Berries

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Instructions

1. The coconut milk should not contain too much coconut, otherwise add a little water. Bring these to a boil in a saucepan and stir well with the whisk to prevent them from burning.
2. In the meantime, weigh the quick-cook millet and rinse it in a sieve with hot water. As soon as the milk starts to simmer, add the millet, coconut blossom sugar or xucker and cinnamon, stir constantly and let it simmer for a minute. The stove can then be switched off. Then let it soak for another 10-15 minutes with the lid closed.
3. If the porridge is too thick after the swelling time, add some coconut milk and heat again briefly. If it is too thin, let it swell further to the desired consistency.
4. The amount and time are given so that the pulp has the consistency as in the picture, I think you can see that quite well.
5. With fresh fruit such as B. Serve berries or applesauce. It also tastes delicious sprinkled with a piece of butter and xucker and cinnamon. We eat it as a porridge for breakfast.