that time i craved an old fashioned, pudding like dessert… i created this heavenly, vegan, coconut millet pudding. most of the time, i’m making a conscious effort to incorporate as many healthy, nutritious foods into my diet as possible. with this, it’s literally a piece of cake as it incorporates three superfoods in one little bowl.
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coconut millet pudding with raspberries
serves two
serves two
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ingredients:
1 cup millet
2 cups coconut milk
2-4 cups water
1 vanilla bean, scraped
1 tbsp. sugar or maple syrup
1 pinch salt
2 cups fresh raspberries, cleaned
1/2 lemon, juice
mint leaves and a couple of raspberries for decorating
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directions:
combine the millet, coconut milk, vanilla, sugar and salt in a saucepan and bring to a boil. reduce to medium heat and cook for about 45 minutes or until tender. you might have to add more water in the process. wash the raspberries and blend together with the lemon juice. work through a fine meshed sieve to get rid of the seeds. fill the still warm pudding into little bowls and garnish with raspberry coulis, whole raspberries and mint leaves.
1 cup millet
2 cups coconut milk
2-4 cups water
1 vanilla bean, scraped
1 tbsp. sugar or maple syrup
1 pinch salt
2 cups fresh raspberries, cleaned
1/2 lemon, juice
mint leaves and a couple of raspberries for decorating
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directions:
combine the millet, coconut milk, vanilla, sugar and salt in a saucepan and bring to a boil. reduce to medium heat and cook for about 45 minutes or until tender. you might have to add more water in the process. wash the raspberries and blend together with the lemon juice. work through a fine meshed sieve to get rid of the seeds. fill the still warm pudding into little bowls and garnish with raspberry coulis, whole raspberries and mint leaves.
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