Millet porridge with coconut milk

2 servings

30 minutes

An ideal recipe for those who love porridge, but are not friends with cow's milk - here it is replaced with soy and coconut milk. If you want to completely get rid of animal fats, then replace the butter with coconut oil. Recipe by Christian Lorenzini, chef of the Italian restaurant Christian.

Energy value per serving

• Calories: 511.2
• Proteins: 10.4g
• Fats: 22g
• Carbohydrates: 69.1g

Ingredients

• Millet: 100 g
• Coconut milk: 200 ml
• Soy milk: 100 ml
• Cane sugar: 10 g
• Salt: 2 g
• Butter: 10 g
• Dried apricots: 25 g
• Apple: 150 g
• Buckwheat honey: 20 g
• Cinnamon: 1 pc
• Mint: 3 g

Cooking steps

1. Rinse the millet well. Boil for 10 minutes.

   Required ingredients:

   • Millet: 100 g

2. Drain the water, add coconut and soy milk. Cook for another 10 minutes.

   Required ingredients:

   • Coconut milk: 200 ml
   • Soy milk: 100 ml

3. While the millet is cooking, bake an apple. Remove the core, leaving the bottom intact. Fill the center with honey and place a cinnamon stick inside. Bake in the oven for 10 minutes at 200 degrees.

   Required ingredients:

   • Apple: 150 g
   • Buckwheat honey: 20 g
   • Cinnamon: 1 piece

4. Remove the porridge from the heat, add sugar and salt. Stir.

   Required ingredients:

   • Cane sugar: 10 g
   • Salt: 2 g

5. Place the porridge in a deep dish. Put the baked apple in the center.

6. Sprinkle the porridge with diced dried apricots. Garnish with mint and arrange pieces of butter in a circle.

   Required ingredients:

   • Dried apricots: 25 g
   • Mint: 3 g
   • Butter: 10 g