Millet souffle, the new "ricekoch"

Ingredients

• 250 g Millet
• 700 ml Coconut milk, low-fat
• 200 ml Water
• 60 g Coconut sugar, organic, Madhava
• 2 pcs Eggs
• 2 pcs Egg white
• 1 tbsp Coconut oil

Method

1. Put the millet in a large pot, add the water and cook over a medium heat, and when it is absorbed, add half of the milk.
2. When it has absorbed the rest, pour in the rest of the milk and cook over a low heat until the millet is tender.
3. Stir in the sugar and coconut oil and wait until it is at least lukewarm, at which point stir in the egg yolks.
4. Whisk the egg whites until stiff, fold into the millet and pour the mixture into a lined baking pan of about 35×18 cm and bake in a preheated oven at 180° C for about 35 minutes.