Vegan Coconut Lime Millet Breakfast Bowls
This is probably one of our all-time favorite breakfast bowls. It tastes like a tropical dream pudding and it's vegan! Try it with toasted coconut and some grilled pineapple or mango for a delicious twist. We're sure you'll agree that it is amazing!
Coconut Lime Millet Breakfast Bowls
millet| 1 cup
water | 2 cups
salt | ¼ teaspoon
cream of coconut, sweetened | 1 cup
limes | 2
vanilla | 1 tsp
Toasted Coconut | to taste
Cook the Millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn. Add the water and salt to the pan and stir.
Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.
Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 20 minutes.
Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes. Fluff and Serve!
For Breakfast Bowls
Add 1 cup coconut cream, zest of 2 limes and 1 tsp vanilla to the cooked millet. Divide between 4 bowls, about ¾ cup each. Top with toasted coconut if desired.