millet pudding

Millet chocolate pudding is rich, creamy, and easy to make. Serve it for breakfast, as a healthy snack, as a light dessert, or as an afternoon pick-me-up.

Millet Chocolate Pudding

80 g millet (soak it in water

rice

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

hazelnuts

g cacao powder

date or maple syrup

80-100 ml rice or almond milk (or more if you like thinner consistency)

Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 250 ml rice or almond milk.

Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

How to cook millet

Put cooked millet, coconut cream, ground roasted hazelnuts, cacao powder, date syrup, and 80-100 ml almond or rice milk into a high-speed blender and blend until smooth and creamy.

If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.

Millet pudding

Serve in jars and top with red currants and mint leaves. The pudding is ready to eat right away or you can chill it in the fridge. 

Serving suggestion

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Millet Chocolate Pudding

Top 1 millet pudding recipes from across the web

The most viewed millet pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Millet Chocolate Pudding

The most viewed millet pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine