Coconut-millet porridge

By jeff and alli -

 I haven't tried this, but Jeff likes millet porridge, so I want to try it.


Serves 4

Ingredients:

1 cup millet

1 (13.5) ounce lite coconut milk

2 1/4 cup unsweetened nondairy milk

1 1/2 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/4 tsp ginger

4 large soft medjool dates, pitted and finely chopped

1/4 cup unsweetened shredded coconut

Optional Toppings:

dark chocolate chopped + sliced banana + 2 T hemp seeds

or

1/4 cup chopped pistachios + 1/4 cup chopped dried apricots + 2 Tablespoons chia seeds

or

2 tablespoons mixed berry compote + 1/4 cup chopped walnuts + 2 tablespoons cacao nibs


Directions

 1. Select the Sauté setting on the instant pot and after a few minutes, add the millet to dry-toast.  Toss occasionally until the millet is a shade darker, 5-7 minutes. 

2. Pour in the coconut milk and 1 1/4 cups of the milk.  Add the vanilla, cinnamon, ginger, and dates.  Stir to combine and select Cancel setting.

3. Secure the lid and set the Pressure Release to Sealing.  Select the Pressure Cook setting at high and set time to 12 minutes.  Once the 12-minute timer beeps that cooking as completed, allow a natural pressure release.

4. Open the pot and stir to combine the porridge.  Add 1/2 cup of the remaining milk, and stir.  Add more milk to desired consistency.  Then stir in the shredded coconut.  

5. Add optional toppings to individual bowls.

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