Tuesday, August 11, 2009

Coconut Millet Pudding

3/4 cup millet
3 cups milk/milk substitute
1/2 cup honey
1 cup coconut flakes
1 tsp. sea salt
1 tsp vanilla extract

Heat milk until scalded. (little bubbles around edges, and film on top). Add millet, honey, coconut, sea salt, and vanilla. Pour into an oiled oven casserole dish. Bake at 350 for 1-1 1/2 hours until the millet is tender. Serve hot or chilled with whipping cream and preserves.

We made this with soy milk (I personally don't think soy milk is good for our bodies, but it's all we had), and we ate it warm with no whipping cream or preserves. It was DELICIOUS!

If you don't have any millet, come to my house and get some to try. I have a 50-lb. bag of it.

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