Millet Pumpkin Porridge With Coconut Milk
Servings 2
Calories 400kcal
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.