Serves 4
One of the things I love about this porridge is that it’s sugar-free, dairy-free, and gluten-free, and all by accident. It was born that way. The first time I made it, I just set out to create a delicious alternative to oatmeal, not because I have anything against oatmeal, but because, well, even my dog likes a little variety in his morning diet. It was only later that I realized it was also so virtuous. If you really want to treat yourself special, forget the sliced banana and top this with pan-seared bananas or pineapple (see Pan-Seared Fruit, here).
In recent years I’ve started seeing coconut milk for sale in cartons, along with other alternative milks in the refrigerated dairy case at grocery stores. This coconut milk isn’t as rich as the stuff in cans. I use canned coconut milk to make the porridge and refrigerated coconut milk on the porridge. Use what you want.
1 (15-ounce) can coconut milk, shaken
1 teaspoon ground cardamom (optional; use it if you have it)
¾ teaspoon kosher salt
1 cup millet, rinsed
2 ripe bananas
1 teaspoon poppy seeds, flaxseeds, or hemp seeds, or all of the above
1 cup unsweetened large-flake coconut
Cold coconut milk for serving
Pour the coconut milk into a saucepan. Fill the empty coconut milk can with water and add the water to the saucepan and bring the liquid to a boil over high heat. Stir in the cardamom (if you’re using it), salt, and millet, reduce the heat to maintain a simmer, and cook, stirring often, until the millet is tender but not mushy and the liquid has been absorbed, about 30 minutes.
Adjust the oven racks so one is in the middle position and preheat the oven to 325˚F. Scatter the coconut on a baking sheet and toast in the oven for about 8 minutes, until it is light brown and fragrant, shaking the pan once or twice so the coconut doesn’t burn.
Spoon the porridge into four bowls. Peel the bananas and slice them over the bowls so the slices fall onto the bowls. Sprinkle the poppy seeds and toasted coconut on top and serve with coconut milk around the edges.