A dairy-free, nutritious version of rice pudding
Coconut-Millet Pudding with Cardamom
Rate this recipe!
Ingredients
- 1⁄2 cup uncooked millet, rinsed
- 1 (14-ounce) can light or regular coconut milk
- 3⁄4 cup unsweetened almond milk
- 2 tablespoons water
- 1⁄4 cup finely chopped medjool dates
- 1 tablespoon honey
- 3⁄4 teaspoon ground cardamom
- Dash of sea salt
- 1 teaspoon vanilla extract
- 1⁄2 cup pistachios, toasted and chopped
Instructions
- Combine first 8 ingredients in a medium pot. Bring to a boil, reduce heat, and simmer, covered, for 25–40 minutes, stirring occasionally, until millet is soft and creamy.
- Stir in vanilla and sprinkle with pistachios.
Recipe Notes
Nutrition Facts
Coconut-Millet Pudding with Cardamom
Amount Per Serving
Calories 263
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 58mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 263 cal, 12g fat (4g mono, 2g poly, 6g sat), 0mg chol, 5g protein, 25g carb, 3g fiber, 58mg sodium
