Millet pudding with coconut milk, mango, kiwi and kaki

Millet is gaining more and more of its admirers and gourmets. Everything has been written about the health-promoting properties of millet!

But did you know millet is a dessert?

We do!

Our family liked her - consciously or not - smuggled in sweet dishes.

This time we turned millet into pudding. Cooked porridge with coconut milk, combined with mango, sweet agave syrup... it came out quite a dessert.

The addition of kiwi mousse added a pleasant freshness and perfectly broke the sweet taste of the pudding.



250g dry millet

2 tablespoons of coconut oil

1/2 teaspoon ground cardamom

165 ml coconut milk (small can)

350 ml of water


6-8 tablespoons of agave syrup

1/2 lime juice

1 mango

6 tablespoons of plain yogurt


4 pieces of kiwi

1 piece of kaki (persimmon)



We pour the groats onto a fine sieve, rinse thoroughly under running, cold water. Then pour boiling water abundantly, set aside for 10 minutes to let it drip slightly.
In a pot (preferably with a thick bottom), dissolve 2 tablespoons of coconut oil, add cardamom, add the groats, gently toast, stirring intensively.
Pour the water carefully. mixed with coconut milk and left over medium heat, watch.
When the groats have absorbed almost all the liquid, and the groats have characteristic craters from which hot air escapes, remove them from the heat, cover and leave for about 1/2 hour. < br> A pot with a thick bottom will still keep the temperature, thanks to which the groats will get soft under the cover.


Put the cooled groats into a blender, add agave syrup, 1/2 lime juice, mango pulp, natural yoghurt. Mix everything into a smooth, velvety cream.


Peel the kiwi fruit and mix it gently. Peel the kaki and cut it into slices.
Put the pudding into the glasses, add the kiwi mousse and decorate with kaki slices.

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