Millet Pumpkin Porridge With Coconut Milk
Forget everything you know about boring porridge. This one is different. Creamy coconut milk meets naturally sweet pumpkin in a duo that hits like a tropical dessert—but it’s a wholesome, warming breakfast. I first threw these flavors together on a hunch, and now it’s a staple. It’s quick, cozy, nutrient-dense, and anything but basic.
Traditional millet porridge can be dense or bland. The addition of pumpkin lightens the flavor while coconut milk adds a luxurious, velvety finish.
Compared to standard grain porridges, this version skips dairy and added sugar and leans on the natural sweetness of pumpkin and coconut.
This dish combines slow carbs, healthy fats, and fiber. Use a sugar-free sweetener to make it low-GI and even better for blood sugar control.
Recipe
Millet Pumpkin Porridge With Coconut Milk
Ingredients
- 90 g grated pumpkin
- 50 g millet
- 300 ml coconut milk you might want more depending on texture
- Sugar or sweetener to taste
- Salt to taste
Instructions
- Put the millet and grated pumpkin in a saucepan. Pour in the coconut milk, add a pinch of salt and your preferred sweetener, and set over medium heat.
- Cook for about 10–15 minutes until the millet is tender. Don’t overcook it — you want it creamy but with texture. Overcooking will make it homogeneous, bland, and will spike the glycemic index.
- Put the porridge into serving bowls and serve with shredded coconut or chopped nuts for texture.
