Millet porridge is enjoyed all over the world–China, Africa, India, Eastern Europe and more. While my first experiment with it went in an Eastern European direction, I decided that I really wanted to go more tropical. Because I was obsessed with using coconut milk, the rest of the ingredients were selected with that in mind. And so, I share with you a delicious vegan coconut mango millet porridge recipe with toasted almonds and golden raisins that’s perfect for breakfast.
This recipe yields ~2½ cups of porridge (OR ~2 servings).
A few things…
- Select a very ripe mango. The sweeter it is, the sweeter your millet porridge will be.
- Do you have to use golden raisins? You can stray, but O.G. raisins are less fruity and will also contrast more color-wise. Totally, your call.
- Shredded coconut toasts very quickly! You’ll stir it around in the hot skillet and in no time, it’ll be a toasty brown.
- If you taste the blended millet porridge and it’s not quite sweet enough for you, blend in some agave. I also like to top the finished bowl with a little bit of salt, because that can bring out sweetness more as well.
Please enjoy! And check out other UVK recipes, like Semolina Porridge, Chickpea Millet Loaf, Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds, Chickpea Millet Salad with Fresh Herbs and Pumpkin Seeds, Herbed Millet Skillet with White Beans and Asparagus and more.
Coconut Mango Millet Porridge with Toasted Almonds and Golden Raisins
⅓ cup millet
13.5 ounce can of lite coconut milk
1 medium ripe mango, peeled and diced
3 Tbsp sliced almonds
1 Tbsp unsweetened finely shredded coconut
½ tsp vanilla extract
1 Tbsp golden raisins
Agave, to taste
1.First, you’ll cook the millet for the porridge. In a small saucepan, add the millet, coconut milk and mango. Bring to a boil, and then, lower the heat. Cover and gently boil for ~15-20 minutes or until the millet is soft. Remove from heat and let it sit covered for 5 minutes.
2. While the millet is sitting, add the almonds to a small, dry skillet. Over medium-high heat stir them around until they are fragrant and lightly toasted. Spoon onto a plate.
3. Add the finely shredded coconut to the skillet. Stir around until it’s toasted, and then, add it to the plate.
4. Spoon the contents of the saucepan into a blender. Add the vanilla extract. Blend until completely smooth. You may need to add a little water to thin it (I usually add ~¼ cup). Stir in the golden raisins.
5. Distribute the vegan millet porridge into bowls. Drizzle with agave. Top with the toasted almonds, shredded coconut and a tiny bit of salt. Serve.