Millet Porridge with Coconut Milk
Breakfasts • Author's
Description
An ideal recipe for those who love porridge but are not fond of cow's milk — here it is replaced with soy and coconut milk. If you want to completely eliminate animal fats, substitute the butter with coconut oil. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Millet 5 oz
- Coconut Milk 5 fl oz
- Soy Vanilla Milk 5 fl oz
- Brown Sugar 0 oz
- Salt 0 oz
- Butter 0 oz
- Dried Apricots 0 oz
- Apple 5 oz
- Buckwheat Groats 0 oz
- Cinnamon 1 piece
- Mint 0 oz
Step-by-Step Guide
Step 1
Rinse the millet well. Boil for 10 minutes.
Step 2
Drain the water, add coconut and soy milk. Cook for another 10 minutes.
Step 3
While the millet is cooking, bake the apple. To do this, remove the core, leaving the bottom intact. Fill the center with honey and place a cinnamon stick inside. Bake in the oven for 10 minutes at 390°F.
Step 4
Remove the porridge from the heat, add sugar and salt. Stir well.
Step 5
Serve the porridge in a deep dish. Place the baked apple in the center.
Step 6
Sprinkle the porridge with diced dried apricots. Garnish with mint and arrange pieces of butter around the edge.
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