Cooked little millet blended with smooth coconut milk and naturally sweet fresh mango puree creates a refreshing, tropical dessert. Light on the stomach and rich in antioxidants, this velvety pudding is perfect for chilling on warm afternoons
Ingredients
- Little millet: 1/4 cup (cooked soft)
- Fresh mango puree: 1/2 cup (plus extra diced mango for layering)
- Coconut milk: 1/2 cup (or dairy/plant milk of choice)
- Sweetener: Honey, maple syrup, or jaggery to taste (optional, depending on mango sweetness)
- Vanilla extract: 1/2 tsp (optional for aroma)
Instructions
- Cook the Millet: Wash and rinse the little millet. Boil or simmer it with water until soft and fully cooked, then let it cool.
- Blend for Creaminess: Transfer the cooked little millet into a blender. Add the coconut milk and blend until the mixture becomes smooth and velvety.
- Add Mango: Pour in the fresh mango puree and sweetener of choice. Blend briefly until well combined.
- Chill and Serve: Pour the pudding into serving glasses or bowls. Top or layer with fresh diced mango pieces, chill in the refrigerator, and serve cold.
