



inspired by last nights mexican millet creation, dessert tonight featured a 'heathy' chocolate, carrot and coconut millet pudding... totally impressed with millet's versatility right now!





how?





1/4 cup of millet

3/4 cup of water

1 tablespoon of raw cacao

1 tablespoon of sugar

1 tablespoon of desiccated coconut

2 carrots, finely grated

1/2 tablespoon of agave syrup

2 teaspoons of desiccated coconut to garnish

1/4 cup of non-dairy milk (i used light soy)





add the millet and water to a small sauce. bring to the boil, reduce heat and cover. cook for 8 minutes. add the cacao, sugar, desiccated coconut and carrot. cook for a further 5 minutes. add the non-dairy milk and cook for a further 3 minutes until the liquid has been absorbed and the millet has softened. leave covered to stand for 3-5 minutes. remove the lid and fluff the grains with a fork. serve sprinkled with coconut and a drizzle of agave syrup



serves 2