Published: Apr 3, 2016 · Modified: Dec 6, 2019 by Stephanie · 18 Comments · This post may contain affiliate links

Coconut Millet Porridge with Raspberries

Name: Coconut Millet Porridge with Raspberries
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup of fresh raspberries; A splash of unsweetened almond or coconut milk (the drinking kind in the carton, not canned); 3 Tbs toasted unsweetened coconut for topping (optional); 1/3 cup millet, rinsed and drained; 1/2 cup full-fat canned coconut milk; 1 cup water; 1/2 teaspoon coconut extract (optional); 2 Tbs raw sugar; pinch of salt

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Coconut Millet Porridge with Raspberries is a healthy, comforting breakfast. Just the thing to warm you up on those cool spring mornings.

Porridge (and coconut millet porridge) isn't just for Goldilocks anymore (she didn't deserve it anyway, the little thief!) but you can make this yummy stuff all by yourself, no law-breaking required 😉 It doesn't really seem like a good idea to take food from a bear anyway. Not even a baby one, but that's just one girl's opinion. Anyway... between the coconut and the raspberries and the general warm, creamy, breakfast-y goodness, I might be in love.

Have you guys ever made millet before? Or even heard of it before? I'd had a vague recollection of hearing of it, but I'd never actually made it or even eaten it before. Actually the thing that had made me curious about it in the first place was that I noticed it on the list of 21 Day Fix yellow foods list, so I thought I'd give it a go because I'm a big proponent of trying new ~~things~~ foods.

So how about a few interesting millet facts (in case you ever get on Jeopardy or something)?:

Millet:

is gluten free
can be grey, yellow or red
is alkaline, if you care about that sort of thing
was the primary grain in China before rice
is mostly used for bird seed in the US, but don't let those birds party without you!
is rich in magnesium, high in protein, high in fiber and low in simple sugars and is basically just good stuff
if eaten daily in large amounts can apparently cause goiter (so don't do that, that would not be good stuff)

On that lovely note, I'm so glad I tried out millet, it has a creaminess similar to Cream of Wheat, but with a bit more texture, which I really liked. I did have to fiddle with it a bit to get the consistency that I was after, but I'm really happy with how it turned out. But it's the flavors here that really make this one a winner. Have you noticed (like maybe here, here, or here - wait, here's another favorite!) that I'm coocoo for coconut? You didn't? Whew! Anyway, those tart raspberries are the perfect counterpoint to the rich, sweet coconut milk and that just makes me so dang happy. I love a good balanced dish my friends, that's all I'm saying.

This porridge can be made ahead, so you might even want to make a double batch. I loooove being able to have my breakfast ready to go in the morning. Once it refrigerates, it'll definitely thicken up on you though, so you'll want to add in a bit of unsweetened almond or coconut milk (the drinking kind, not the canned kind!) when reheating it.

Here are the fat/calorie stats because for some reason, my recipe program isn't quite doing it's J.O.B. It's always something, people!

Calories: With Toasted Coconut: 238 / Without Toasted Coconut: 207

Fat: With Toasted Coconut: 10 grams / Without Toasted Coconut: 7 grams

Well, I'm off to go get ready for our last trip home to Ohio in probably the next two years. Ugh. Writing that sentence makes me ridiculously sad, but I know that this is going to be the adventure of a lifetime, so I'm doing my best to focus on that. 🙂 Now go and eat some breakfast, it's the most important meal of the day ya know!

Oh! And don't forget to save this Coconut Millet Porridge with Raspberries to Pinterest! ↓

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