Different and excellent: Millet and coconut pudding

This recipe came about completely unplanned. I started preparing millet chocolate pudding and decided to replace the cocoa with coconut butter. The result - brilliant!

The recipe is suitable for people who eat gluten-free diets and vegans.

Ingredients (for one serving):

• 3/4 cup cooked millet
• 3/4 cup vegetable milk (I used oatmeal)
• 1/3 cup coconut milk
• 2 tablespoons of coconut butter (butter not oil!)
• 1 teaspoon of lucuma powder
• 1/2 teaspoon vanilla powder
• 1 tablespoon of sweetener as desired - I used birch sugar (of course you can put more / less)

Preparation:

1. Put the cooked millet in a cooking pot and add 3/4 cup of vegetable milk and cook for 10 minutes on low heat until the millet is completely softened.
2. Now put the pulp millet in a blender and add the remaining ingredients. Blend until you have a thick cream like pudding. If too thick add some more milk. Try it and season it as desired.
3. You can serve warm or chilled.
4. For decoration, but also for the extra flavor and crunchy texture, I used toasted hazelnuts, dried mulberry, cocoa beans and coconut chips.