Tuesday, March 16, 2010

Baked Coconut Millet Pudding

This is a favorite of our family. Dad mentioned that, "it doesn't really even taste like millet!" Enjoy!!

3/4 cup millet
3 cups milk or coconut milk
1/4 cup honey or agave
1 cup raw shredded coconut
1 tablespoon coconut oil
1 teaspoon salt
1 tablespoon vanilla

PM In a large pot heat milk slowly, add millet, agave, coconut, and salt. Mix together until well blended. After turning the heat off add vanilla. Pour into oiled 8x8 glass pan. Cover and leave till morning
AM Bake at 350 for 1 1/2 hours or until tender. Serve hot or chilled. Top with whipping cream or yogurt and fruit!!
This can easily be doubled and put into a 9x13 pan.

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