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.


  • 6 cups water

  • ¼ teaspoon salt

  • 1 cup millet

  • ½ cup soy milk

  • ½ cup chopped fresh pineapple

  • ¼ cup large-flake unsweetened coconut, toasted

  • 4 teaspoons flaxseeds

  • ¼ 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.

Related Articles