Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g millet
- 400 ml almond milk (almond drink)
- 2 tablespoon coconut cream
- some vanilla pulp
- some cardamom powder
- agave syrup
- 1 persimmon
- 2 tablespoon pomegranate seeds
- 8 date (s), fresh or dried
- 2 tablespoon desiccated coconut, roasted
Print Recipe
Pin Recipe Instructions
- Put the millet in a sieve and rinse well under running water. Then bring to the boil together with the almond milk, cook covered for 5 minutes and leave to soak for about 15 minutes with the stove switched off, see instructions on the package.
- In the meantime, peel the persimmons and cut into bite-sized pieces. Halve the dates and cut into strips.
- Stir the coconut cream into the cooked millet. Season to taste with agave syrup, vanilla pulp and cardamom. Fold in the fruit along with the pomegranate seeds, sprinkle with desiccated coconut and serve.
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