This is one of our all-time favorite breakfast bowls that will instantly transport your taste buds to the tropics. Top it with toasted coconut and some grilled pineapple or mango for a delicious twist.
Ingredients:
2 C water
1/4 tsp salt
1 C coconut milk, sweetened
2 limes
1 tsp vanilla
Toasted coconut, to taste
Instructions:
1. In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich, golden brown and the grains become fragrant
2. Add the water and salt to the pan and stir
3. Increase the heat to high and bring the mixture to a boil
4. Once boiling, decrease the heat to low, cover the pot and let simmer, about 20 minutes
5. Remove from the heat and let sit, covered for 10 minutes until the rest of the liquid is absorbed
6. While the millet is sitting, toast the coconut over medium heat until brown and fragrant
7. Combine the coconut cream, lime zest and vanilla in a bowl
8. Fluff the millet and divide among 4 bowls
9. Pour the coconut mixture over the millet and serve topped with toasted coconut if desired
10. Enjoy!