Coconut-Millet Pudding with Cardamom
  • 1⁄2 cup uncooked millet, rinsed
  • 1(14-ounce) can light or regular coconut milk
  • 3⁄4 cup unsweetened almond milk
  • 2tablespoons water
  • 1⁄4 cup finely chopped medjool dates
  • 1tablespoon honey
  • 3⁄4 teaspoon ground cardamom
  • Dash of sea salt
  • 1 teaspoon vanilla extract
  • 1⁄2 cup pistachios, toasted and chopped
  1. 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.
  2. 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