Eosinophilic Esophagitis Friendly Gluten Free Coconut Millet

Total time35 min

Prep time5 min

Cook time25 min

Eosinophilic Esophagitis Friendly Gluten Free Coconut Millet

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Ingredients

4 servings

1 cup millet
1 can (13.5 oz) full-fat coconut milk
Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
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¾ cup water
1 tbsp honey
¼ tsp fine salt
⅓ cup unsweetened shredded coconut
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp vanilla extract

Instructions

1
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a small bowl and set aside.
2
Rinse the millet in a fine-mesh strainer under cold running water until the water runs clear, then shake off the excess.

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