CREAMY MILLET PORRIDGE RECIPE
Creamy millet porridge with coconut and a warm blueberry compote makes a nourishing and delicious start to the day. This gentle, comforting bowl is perfect for breakfast, brunch, or a soothing afternoon snack.
The porridge is rich and velvety while remaining light and wholesome. It combines cooked millet with coconut cream, shredded coconut, plant milk and a touch of sweetener, then is topped with a simple blueberry compote for freshness and brightness. The result is satisfying, naturally flavorful, and easy to customize.
This recipe is vegan, gluten-free, soy-free and nut-free when prepared with rice milk or another nut-free milk alternative.
For more breakfast ideas, check the related recipes section at the end of this post.
MEET THE INGREDIENTS
Millet coconut pudding
- Millet (see How to cook millet)
- Rice milk or other plant milk
- Coconut cream (full fat for best texture)
- Agave or maple syrup to sweeten
- Shredded coconut
Blueberry compote
- Fresh or frozen blueberries
- Agave or maple syrup (or a little sugar)
MILLET – NUTRITION AND BENEFITS
Millet is an ancient grain valued for its nutrients and versatility. It offers a number of advantages when included in a balanced diet:
- Good source of antioxidants, plant protein and dietary fiber (both soluble and insoluble).
- Lower on the glycemic index than many refined grains, so it tends to raise blood sugar more gradually.
- Naturally gluten-free, making it suitable for people with celiac disease or those following a gluten-free lifestyle.
POTENTIAL DOWNSIDES
Like many grains, millet contains phytates and other antinutrients that can reduce mineral absorption for some people, and there are occasional reports of millet affecting thyroid function when consumed in very large amounts. To reduce antinutrients, soak millet overnight or rinse it thoroughly and consider sprouting when possible. Soaking in warm water with a teaspoon of lemon juice and rinsing before cooking helps.
MILLET – NUTRITIONAL PROFILE
Approximate values for 1/2 cup (100 g) uncooked millet:
Calories: 393
Fat: 5 g
Carbohydrates: 74 g
Protein: 12 g
Fiber: 9 g
HOW TO MAKE IT
Millet coconut pudding
- After soaking the millet, rinse it well and drain thoroughly. Place it in a small pan or medium pot with 300 ml of rice milk (or the plant milk of your choice).
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the millet is tender. Remove from heat and, if any liquid remains, drain well. Allow to cool completely.
- Combine the cooked millet with coconut cream, agave or maple syrup, shredded coconut and approximately 100 ml of rice milk in a high-speed blender. Blend until smooth and creamy.
- If the porridge is thicker than you prefer, add more plant milk a little at a time until you reach the desired consistency. Taste and adjust sweetness as needed.
Note: The pudding will thicken as it cools, so add extra milk before serving if you want a looser texture.
Blueberry compote
- Place blueberries and a tablespoon of maple syrup (or agave) with a splash of water into a small saucepan.
- Cook over low to medium heat for about 4–6 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly. Remove from heat and let cool until lukewarm.
Serving suggestion
- Spoon the millet coconut porridge into bowls and top with warm blueberry compote.
- Finish with a few fresh blueberries and a sprinkle of shredded coconut for texture and visual appeal.
TIPS AND HOW-TOS
NOTE ON COCONUT CREAM
To separate coconut cream from the liquid in a can, chill full-fat canned coconut milk in the refrigerator overnight. The cream will solidify at the top and can be scooped out easily.
HOW TO COOK MILLET
- After soaking, rinse millet thoroughly and drain.
- Cook with rice or almond milk by bringing to a boil, then reducing heat to low. Cover and simmer for roughly 15 minutes until tender.
- Remove from heat, drain any excess liquid, and allow to cool before blending into the pudding.
MILLET COCONUT PORRIDGE WITH BLUEBERRY COMPOTE IS:
- Vegan (dairy-free)
- Gluten-free
- Nut-free (when made with rice or another nut-free milk)
- Soy-free
- Nutritious, filling and satisfying
- Rich, creamy and naturally flavored
If you enjoyed this recipe, you might also like the related breakfast options listed below in the “You may also like” section.
Here are a few other favorite breakfast recipes:
- Protein-Rich Mango Lime Pudding
- Mango Turmeric Overnight Oats
- Chocolate Peanut Butter Overnight Oats
- Chickpea Chocolate Shake
- Chickpea Flour Chocolate Pancakes
Thanks for visiting! If you try this recipe, please leave a comment below to share your experience. If you post your bowl on Instagram, tag @alltheworldisgreen so we can see your version.
Millet Coconut Porridge with Blueberry Compote
Nensi Beram
Equipment
-
High-speed blender (optional for extra-creamy texture)
Ingredients
Millet & coconut porridge
- 80 g millet soaked in water overnight
- 300 ml rice milk
- 80 g coconut cream
- 40-50 ml agave or maple syrup
- 15 g shredded coconut
- 100 ml rice milk at room temperature
Blueberry compote
- 100 g fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1 teaspoon water
Instructions
Millet coconut pudding
-
Rinse soaked millet and drain. Place in a pot with 300 ml rice milk and bring to a boil.
-
Lower the heat, cover and simmer for about 15 minutes until tender. Drain any excess liquid and cool completely.
-
Blend the cooked millet with coconut cream, sweetener, shredded coconut and about 100 ml of rice milk until smooth.
-
If needed, add a little more plant milk to reach the preferred texture and adjust sweetness.
-
The pudding firms as it cools; stir in extra milk before serving if you want a creamier consistency.
Blueberry compote
-
Combine blueberries, maple syrup and a teaspoon of water in a small saucepan. Cook until the berries soften and the liquid reduces slightly, about 4–6 minutes.
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Remove from heat and allow to cool to lukewarm before serving.
Serving suggestion
-
Ladle the millet coconut porridge into bowls and top with warm blueberry compote.
-
Garnish with fresh blueberries or extra shredded coconut if desired.
Nutrition facts
* Nutritional information is an estimate and should be used as a guide.