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Creamy millet, coconut, and ginger porridge // Choosing Raw
5 from 1 vote

Cream of Millet, Coconut, and Ginger Porridge

Author - Gena Hamshaw
Yields: 3 -4 Servings


  • 1 cup millet ground roughly in a coffee mill, food processor, Vitamix, or grain mill (you don't want to grind it into flour; just grind it roughly, so that some of it resembles flour and a few kernels are still visible)
  • 1 1/2 cups water
  • 1/2 cup full fat coconut milk from the can, plus extra for topping
  • 1 inch knob ginger grated (about a rounded tablespoon)
  • 3/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • Topping options: Dried figs toasted almonds, pumpkin seeds, toasted walnuts, cacao nibs, goji berries, almond butter, fresh fruit, baked fruit -- basically anything!


  • Place the millet into a medium saucepan with the water, milk, ginger, cinnamon, and vanilla. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it's still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.
  • When the millet is ready, stir in the maple syrup. Divide the porridge into three or four bowls. Drizzle each with a little bit of extra coconut milk, and then top the bowls with your toppings of choice. (Figs are lovely here!) Serve.