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Coconut chocolate millet pudding (vegan, GF)

April 3, 2017 By travellingoven 8 Comments

Do you use millet in your diet? I use it often and love it, it’s so quick to cook and there is so much you can do with it. Millet is such a great ingredient and it can be used for both savoury and sweet dishes, it’s very healthy, gluten-free and easy to digest. It is also a good source of iron, calcium, magnesium, zinc and vitamin B, rich in fiber and has low glycemic index. Did I convince you yet? 😀

After cooking you can use it in salads, in dishes where you would usually use cous-cous, as a sweet or savoury porridge or in desserts. This time I used it for incredibly delicious, creamy and chocolaty pudding where you would never guess that there is millet as the main ingredient! This  Coconut chocolate millet pudding is a great little treat that everybody can enjoy, also people who can’t tolerate gluten or dairy and I hope you’ll give it a try! It also gives you a great excuse to eat dessert for breakfast and that’s always a plus in my book… 😉

On another note, Spring has definitely arrived and we are having beautiful magnolias blossoming all around the city, it’s so pretty and I wish they would last forever! It’s also so warm that we literally went from coats to short sleeves and I wonder if it’s going to stay like this all the way to the Summer or the nature will surprise us with some colder days. Last year this time of the year I was still living in the Swiss Alps and if I can remember it well I believe we had snow and not a sign of Spring just yet. Down in the valley yes but up in the mountains where we lived it was still cold and the Spring was yet to come… To see some of beautiful Switzerland in Spring you can see this blog post…

I can’t believe that Easter is in about two weeks, how did that happen!? It’s a bit scary how the time flies but than again its’ nice to have all these different seasons and holidays and beautiful seasonal food to enjoy, don’t you think?! 🙂 I’ve been quite busy with various projects but I will do my best to post at least one Easter inspired blog post until than so stay tuned… You can always subscribe to my blog by just writing your email address in the ‘subscribe’ box, it’s the best way not to miss any of the new blog posts!

Recipe in English:

Coconut chocolate millet pudding (vegan, GF)
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Lili Basic
Recipe type: Dessert (vegan, GF)
Serves: 3
Ingredients
  • 2 cups (400 g) cooked millet
  • 1 cup oat milk (or other milk)
  • 1 heaped tbsp raw cacao powder
  • 3 tbsp shredded coconut
  • 1 tsp coconut oil, melted
  • 4-6 tbsp maple syrup (or honey)
  • 1 tsp vanilla extract
  • Topping: shredded coconut, cacao nibs or grated dark chocolate
  • Note: 1 cup = 250 ml
  • I use 4 tbsp of maple syrup for mildly sweet pudding but if you prefer sweeter dessert, you can adjust the sweetness per your taste.
Preparation
  1. Cook millet by following the instructions on the packaging. Once cooked, let it cool down to room temperature.
  2. Put cooked millet in the blender and add all the other ingredients.
  3. Blend until you get creamy and smooth mixture. Adjust the sweetness per your taste.
  4. Serve in small bowls and top with shredded coconut and cacao nibs or grated dark chocolate.
  5. You can enjoy the pudding cold or at the room temperature.
3.5.3229

 

Recipe in Croatian / Recept na hrvatskom:

Cokoladni puding od prosa s kokosom (vegan, GF)
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Lili Basic
Recipe type: Desert
Serves: 3
Ingredients
  • SASTOJCI
  • 2 salice (400 g) skuhanog prosa
  • 1 salica zobenog mlijeka (ili drugog mlijeka po izboru)
  • 1 vrhom puna zlica kakao praha
  • 3 zlice kokos mrvica
  • 1 zlicica kokosovog ulja
  • 4-6 zlica javorovog sirupa (ili meda)
  • 1 zlicica vanilin ekstrakta
  • Napomena: 1 salica = 250 ml
Preparation
  1. PRIPREMA
  2. Skuhajte proso prema uputama na pakiranju. Kad je skuhan, ostavite da se ohladi i zatim stavite u blender sa svim ostalim sastojcima.
  3. Izmiksajte u blenderu dok ne dobijete glatku kremastu smjesu. Prilagodite slatkocu svom ukusu. Servirajte u posudicama i posipajte kokos mrvicama i kakao zrncima ili naribanom tamnom cokoladom.
  4. Posluzite hladno ili na sobnoj temperaturi, dobar tek!
3.5.3229

 

 

*Thank you so much for being here, that makes me so happy! You can also follow my Travelling oven on Facebook, Instagram and Pinterest, as well as subscribe to receive new blog posts via email.

 

 

 

 

 

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Filed Under: gluten free, vegan/dairy free Tagged With: chocolate, coconut, dessert, gluten-free, millet, pudding, vegan

Previous Post: « Hazelnut chocolate chip cookies
Next Post: Spring salad with roasted asparagus and quail eggs »

Reader Interactions

Comments

  1. Nisha / @rainbowplantlife says

    April 6, 2017 at 8:45 pm

    I never thought to add millet to pudding. such a creative idea. And love your photogrpahy, Lili!

    Reply
    • travellingoven says

      April 7, 2017 at 6:13 am

      Thank you so much Nisha, that makes me very happy to hear! Oh millet is great in puddings, I also have apricot vanilla millet pudding here on the blog and it’s also delicious even if chocolate is my number one choice! 😀

      Reply
  2. Yaya says

    November 13, 2017 at 8:25 pm

    Super je recept i sigurno cu ga raditi 🙂 <3

    Reply
    • travellingoven says

      November 15, 2017 at 11:47 am

      Hvala, javi ako ga isprobas! 🙂 <3

      Reply
      • Maroula says

        June 29, 2019 at 6:08 am

        This had a really nice flavour but mine was bitty even though i blended it for a while… should i have kept blending it???

        Reply
        • travellingoven says

          July 3, 2019 at 4:02 pm

          Hi, thanks for trying out the recipe and I’m glad you liked the flavour! This pudding isn’t entirely smooth but if that is something that bothers you, I guess you could blended it for a while longer.

          Reply
  3. Tanara says

    February 4, 2020 at 11:22 am

    Tried it and I love it. I put a bit more millet to get a thicker consistency 🙂

    Reply
    • travellingoven says

      February 4, 2020 at 11:43 am

      Hi Tamara! I’m so happy to hear that, I really love that pudding too, it’s so simple and healthy too. Thank you for taking the time to write! 🙂

      Reply

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First things first. Why Travelling oven you’re wondering? Well, when this blog was created I had been living as an expat for about 8 years in beautiful countries like Scotland, Kazakhstan, Switzerland, Turkey...READ MORE...

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Few food shots from my recent trip to Toscana… B Few food shots from my recent trip to Toscana… Besides incredible beauty of charming little towns and mesmerising landscapes, it’s a foodie’s heaven! 😍 
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It was an early afternoon and this little farmers’ market was closing as I asked the woman selling the flowers if I could take a photo. She sounded almost embarrassed and said ‘oh you should have come earlier when my flowers were in their full beauty and the display was much prettier, I’m afraid they won’t make a nice photo now..’ I replied that they are beautiful and that I would very much like to take a photo of them. And afterwards I thought how I haven’t even noticed that they weren’t ‘perfect’ anymore. I guess I have always been drawn to ‘imperfection’ and find great beauty in it. ☺️✨✨✨
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Few scenes from beautiful island and town Rab..💛 There are places that have that special atmosphere and good energy that is difficult to put into words. You simply have to be there to feel it. But I hope these few images give you a bit of that wonderful vibe…✨

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It is believed that this dessert was served for the first time in 1177 to the Pope Alexander III on the occasion of the blessing of the Rab Cathedral of the Assumption of Mary. One hundred years ago this unique Rab dessert was made by nuns in the monastery of St. Anthony of Padua, while some time later also in the Benedictine monastery of St. Andrew. The original and at the same time secret recipe was only known to a few of the Rab women. Even today it is known to only a few and it's made on especially festive occasions...

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