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Author Notes: Lightly toasted millet in rich, creamy coconut milk, scented with vanilla beans, cinnamon, and cozy almond extract. An equally delicious spin on rice pudding, and perfectly acceptable for breakfast or dessert. —Amanda Maguire
- 4 cups full-fat coconut milk
- 3/4 cup millet
- 1/4 cup coconut nectar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 4 handfuls chopped raw almonds
- 4 handfuls fresh berries
- Add the millet to a medium saucepan and toast it over medium heat, stirring frequently, until the millet becomes fragrant and golden (about 5 minutes). The goal is a light toast, so be careful not to burn it.
- Add the coconut milk, coconut nectar, vanilla bean paste, almond extract, cinnamon, and sea salt to the saucepan. Stir to combine, turn the heat up to high, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring every few minutes, until the millet is almost cooked through. Remove the saucepan from the heat and allow it to sit, covered, for 10 minutes.
- Serve warm with a small handful each of chopped almonds and fresh berries.
- This recipe is a Community Pick!