Blueberry Coconut & Millet Porridge

by: Vicky Reihana on

Blueberry Coconut & Millet Porridge

This is my first time cooking with Millet and I loved the nutty chunky taste and texture. It does take a little longer to cook than oats but the extra effort is worth it. I would recommend making a batch up in advance and storing in the fridge.

Combined with our Coconut Protein and the delicious blueberry coconut sauce  a bowl of this goodness will leave you feeling full for hours.

Learn more about the Benefits of Millet here : –

serves 2 (large portions)

What you need..


1 scoop Coconut Protein Blend

1/2 cup raw millet (rinsed or soaked overnight)

1 tablespoon of instant oats or quinoa flakes

2 cups water

1/2 cup coconut milk

Blueberry Coconut Cream

1/2 cup frozen blueberries

1/2 cup coconut milk


1 tablespoon blueberries

1 tablespoon shredded coconut

What to do..

Place rinsed or soaked millet into a saucepan and add water. Cook on a low to medium heat for 15-20 minutes or until millet has expanded and become tender. Stir in Coconut Protein Blend, oats or quinoa and coconut milk. Cook on low until you get a creamy texture. Add more water if it becomes too gluggy. Remove from heat and set aside.

Place the blueberries and coconut milk in to a blender and blitz until smooth.

Serve porridge topped with blueberry coconut cream and sprinkle with extra blueberries and raw coconut.