Ingredients:
1 cup millet
3 ½ cups coconut milk, plus more as needed
½ cup shredded coconut
1 ½ cup crushed pineapple
½ cup honey
1 tsp vanilla extract
1 tsp salt
3 ripe mangoes peeled and cubed to garnish
Toasted coconut chips to garnish (optional)
Coconut whipped cream to garnish (optional)
Blueberry or any fruit jam/preserve to taste (optional)
Directions:
Preheat the oven to 350F. Grease an ovenproof casserole dish.
Heat the coconut milk in a large saucepan over low heat. Keep milk on low heat until scalded.
Mix in the millet, pineapple, shredded coconut, honey, vanilla, and salt.
Pour into the casserole dish and bake for 1 - 1.5 hours or until millet is tender and cooked. Check halfway and add more milk if needed to prevent drying out.
Serve warm in bowls topped with diced mangoes, coconut chips and blueberry jam. If serving cold, top with whipped cream.
