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Millet with Pineapple, Coconut, and Flaxseed

Millet grains form a soft, gluten-free breakfast porridge with a slight crunch. Coconut and pineapple give the dish a taste of the Tropics.

  • Servings: 4
Millet with Pineapple, Coconut, and Flaxseed

Source: Martha Stewart Living, January 2011


  • 6 cups water
  • 1/4 teaspoon salt
  • 1 cup millet
  • 1/2 cup soy milk
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup large-flake unsweetened coconut, toasted
  • 4 teaspoons flaxseeds
  • 1/4 cup pure maple syrup


  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 30 to 35 minutes. Let stand for 5 minutes. Fluff with a fork and top with soy milk, fresh pineapple, coconut, flaxseeds, and maple syrup.

Reviews (2)

  • StockpotBecky 17 Aug, 2012

    I followed the directions exactly since it was my first time cooking millet. There was way too much water and the resulting cereal was completely broken down, gritty, mushy, and inedible. What a waste of ingredients.

  • Case Chun 11 Jun, 2012


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