Low Iodine Gluten Free Coconut Millet
Total time35 min
Prep time5 min
Cook time25 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 cup millet
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- 1 tbsp honey
- ¼ tsp fine salt
- ⅓ cup unsweetened shredded coconut
- 1 tbsp unsalted butter
Chef's tipUse 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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