Beatriz da Costa
Coconut Millet Porridge with Bananas and Poppy Seeds
How to Make It
1. Pour the coconut milk into a saucepan. Fill the empty coconut milk can with water and add the water to the saucepan and bring the liquid to a boil over high heat. Stir in the cardamom (if you’re using it), salt, and millet, reduce the heat to maintain a simmer, and cook, stirring often, until the millet is tender but not mushy and the liquid has been absorbed, about 30 minutes.
2. Adjust the oven racks so one is in the middle position and preheat the oven to 325˚F. Scatter the coconut on a baking sheet and toast in the oven for about 8 minutes, until it is light brown and fragrant, shaking the pan once or twice so the coconut doesn’t burn.
3. Spoon the porridge into four bowls. Peel the bananas and slice them over the bowls so the slices fall onto the bowls. Sprinkle the poppy seeds and toasted coconut on top and serve with coconut milk around the edges.
Excerpted from the book BOWLS OF PLENTY by Carolynn Carreño. Copyright © 2017 by Carolynn Carreño. Reprinted with permission of Grand Central Life & Style. All rights reserved.