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