Creamy Coconut Millet Porridge

by | Sep 2, 2014 | 31 comments

Creamy Coconut Millet Porridge - Cook Republic

Growing up, my favourite breakfast porridge was a sweet bulgur concoction often served with nuts and fresh cream. My mum was always experimenting with different grains whether it was breakfast bars made of amaranth and millet or muesli made of puffed rice, corn and an odd assortment of nuts and seeds. I didn't care for them at the time other than that bulgur porridge and toasted cornflakes. My tastebuds were primitive and stayed like that for a very long time. Then I discovered oats and everything else became a moot point.

But there comes a time after years and years of oat eating that you feel like something else. That is when I started cooking other grains for breakfast. When I first started cooking with millet, I would get very nostalgic. The smell reminded me of my little lovebirds. The millet grain formed a permanent carpet on the floor of their cage. To me the smell was synonymous with my birdies. Eventually the more I cooked with millet, the more the association was detached.


Creamy Coconut Millet Porridge - Cook Republic


This little number with millet and coconut milk has quickly shot up to the ranks of that bulgur porridge from my childhood. It is creamy and luscious and I love to top it with shards of dark chocolate and toasted pistachios when I feel like indulging during the middle of the week. I like to rinse the millet and then dry roast it in a pan for a couple of minutes until the water evaporates and the grain starts blushing.

I find that this really brings out the flavour. Why Millet? Why not? It is one of the best sources of magnesium and phosphorus responsible for repairing body tissue damage and rebuilding cells. And it is equally lovely in savoury recipes as it is in sweet.


Creamy Coconut Millet Porridge - Cook Republic

Creamy Coconut Millet Porridge - Cook Republic

Creamy Coconut Millet Porridge With Dark Chocolate - Cook Republic

Creamy Coconut Millet Porridge With Chocolate & Nuts - Cook Republic


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A really simple breakfast porridge made creamy with luscious coconut milk and indulgent with a topping of dark chocolate and nuts.
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Author: Sneh
Course // Breakfast
Cuisine // Gluten Free, Vegan, Vegetarian
Total Time: 20 minutes
Servings: 1


  • 1/2 cup millet, rinsed and drained
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk
  • dark chocolate shards, to serve
  • toasted pistachios, to serve
  • maple or rice malt syrup, optional, to serve


  • Place millet in a small saucepan on low heat. Toast lightly until dry and a shade darker. Add water and salt. Increase heat to medium and cook for approximately 15 minutes until the grain has puffed up.
  • Reduce heat to low, add coconut milk and simmer for a few minutes until heated through. Remove from heat, pour in a bowl and top with chocolate, nuts and maple syrup (if desired).
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

Find More Recipes By CategoryBreakfast Quick Vegetarian Whole Food



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Liz @ Floating Kitchen

    This looks delicious! I haven't really experiments with millet very much. But now I can't wait! Thanks for sharing!

  2. Amanda @ Gourmanda

    Serving it with dark chocolate and pistachio makes it so decadent - much more interesting than a normal boring porridge!

  3. Padaek

    Such a great simple/easy recipe. Thanks Sneh! I love porridge of all sorts, and would love to make it with millet and those delicious toppings. Yum! 🙂

  4. Heidi - Apples Under My Bed

    Seriously, this looks DIVINE. Love the pistachio & dark chocolate addition, I will most definitely make this soon x

  5. Jasmine {The Gluten Free Scallywag}

    mmm... as soon as my boxes are back in Perth (and if it's not yet too hot) and unpacked I think I'm going to make a batch of this porridge, it sounds delicious! I always enjoyed oaty porridge with golden syrup as a child, the smell of the hot syrup was just delicious!

  6. Suné Moolman

    Pistachios make everything better. I can just imagine how tasty this porridge is – thanks for the great idea!

  7. Rosa

    Beautiful photography and delicious porridge. Very original and really healthy.



  8. Dixya @ Food, Pleasure, and Health

    i am looking forward to warm comforting porridge with the arrival of Fall. Recently. I have started eating steel cut oatmeals - sooo good as well.

  9. Coco in the Kitchen

    Creamy yumminess for breakfast on a chilly winter morning.

  10. Ciao Florentina

    Looks and sounds lovely and comforting. Beautiful photos !

  11. Abby

    ooh, this looks delicious, Sneh! love the photos 🙂

  12. Denise | TLT

    Definitely gonna try this. I'm making a lot of coconut porridges the last few months and getting a bit over oats. I'm not a huge fan of quinoa in the mornings, so this millet porridge sounds like the perfect variation for me. Thanks for the inspiration!
    Also: what a gorgeous kitchen you have created. Absolutely stunning!

  13. MB @ Bourbon and Brown Sugar

    Coconut milk, chocolate and pistachios for breakfast? Oh, almost forgot about the millet 🙂 Sounds like a perfect way to start the day... Love the story. Lovely post, Sneh.

  14. Rich

    Porridge, the breakfast of champions. Always a great way to start the day and gives me bags of energy so I am always on the lookout for variations that I can try.

  15. Phoebe Lapine @ Feed Me Phoebe

    What a good way to make breakfast more interesting! I'm excited to try it!

  16. rebecca

    this looks so good in a breakfast rut with give this a try

  17. erin @ she cooks, she gardens

    I'm a big oat-lover too but I can't say I've ever had millet this way before. I love the idea of using coconut milk instead of dairy too. As always, your photos are divine.

  18. H

    I think I've fallen for millet, thanks to this simple and perfectly comforting recipe. I've had millet when it still has a crunch, and It is definitely worth the wait, to find its creamy side. Thiis is going to be a regularly appearing breakfast dish on my table. Thank you.

  19. Sugar et al

    Hi Sneh, lovely to e-meet you! You are such an inspiration! I could eat this everyday. Blogging and Sydney are relatively new to me (both of which I am madly in love with at the moment) and I find this beautiful space incredibly inspiring. Will be back soon for more. Much love, Sonali

  20. Christine Beasley Singing Teacher

    the idea of millet does remind me of what birds eat, but seeing the photo of the porridge with the pistachios on top does look surprisingly tasty

  21. Alex Chambers

    This is a brilliant recipe, Sneh! Do you think kids' tastebuds will like it too! You're more than a food, you're a food genius! This blog is worth following!

  22. Jess

    I love experimenting with different grains! I usually only use them in salads though. This looks so luscious and I can't wait to try it for breakfast.

  23. Vickie

    sounds delicious 🙂

    I like to make a mixed grain porridge - my mix currently has spelt, buckwheat, quinoa & oats & I add lsa, pumpkin & sunflower seeds, coconut & walnuts, yum


    Hi Sneh,
    I just discovered your site for the first time today - having googled Millet Porridge recipes #asyoudo - and love it! Looking forward to following along from you. Your work is stunning.
    Kindest regards,
    Amber | The Beautiful Lens

  25. Melissa

    Hi there, Im a first time millet user and have a question about the consistency. It doesn't seem to turn soft at all but retains a slight nutty crunch even after simmering for about 20 mins at least. If I cook it longer will it become smoother or is that just the way millet is?

    • Sneh

      Melissa, it won't turn very soft, but it shouldn't have a crunch. I think of it more as a bite, a firm chewiness. If you simmer it some more that will happen. Different batches of millet behave differently when cooked, just like rice and some other grains and seeds. 🙂

  26. Allyson

    Shame that the "pin it" button gets in the way of your beautiful photos! (On my iPhone, at least)

  27. Kay

    Thanks for the recipy. I'll try it on Monday.
    Please can I use any type of millet?

    • Sneh

      Yes 🙂

  28. Jenny

    Delicious. Nice served with Balinese palm sugar syrup and banana. 🙂

  29. Elle

    Divine served with applesauce, sunflower seeds and chopped dates!


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