Millet Porridge with Coconut Milk + Mango

Ingredients

Two 14.5-ounce (410 g) cans unsweetened full-fat coconut milk

1 cup (200 g) uncooked millet

½ teaspoon kosher salt

½ teaspoon pure vanilla extract

3 ounces (100 g) dried mango, cut or ripped into pieces no bigger than an inch or two

Pure maple syrup

Optional toppings: Toasted coconut, sesame seeds, and/or chopped toasted cashews

Directions

Pour the coconut milk into a large saucepan and bring to a boil. Add the millet and salt and adjust the heat to a gentle simmer. Cook very gently, stirring occasionally, until the consistency is like sloppy risotto; the millet should still have a slight bite to it but should not feel chalky, 25 to 30 minutes. If it seems to be getting dry during cooking, add a bit of water. When it's cooked, stir in the vanilla

Meanwhile, put the mango pieces in a small pan with enough water to cover. Bring to a boil and then reduce the heat to a gentle simmer. Cook, uncovered, until the mango is very soft and almost translucent and the water has cooked down to just a bit of syrup coating the mango, about 10 minutes; add more water during cooking if the pan gets too dry before the mango is soft.

To serve, top the warm porridge with the warm mango jam and a nice glug of maple syrup. Bonus points for toasted coconut, sesame seeds, and/or chopped toasted cashews.

Notes

I'm calling this a "morning" porridge because I like eating it for breakfast, but it's so creamy and delicious that you could serve it as a dessert. You can do half coconut milk and half regular milk (or nut milk) to lighten things up a bit, because all coconut is indeed fairly indulgent. I like to make a larger batch of the mango topping and keep it in the refrigerator for up to about 10 days; it's excellent on the Muesli with Buckwheat, Dried Fruit, Coconut, and Turmeric (page 132) or a Whole Wheat English Muffin (page 246). -Serves 4