Millet porridge with pomegranate

Ingredients

• 60 g Millet, dry
• 140 ml Coconut milk, low-fat
• 1/2 pcs Pomegranate, seeds only
• 360 ml Water
• 1 pinch Sea salt

Method

1. Place millet in a small saucepan on low heat and toast lightly until dry and gets a darker shade.
2. Add water and salt. Increase heat to medium then cook for approximately 15 minutes until the grain has puffed up.
3. Reduce the heat to low, add coconut milk, then simmer for a few minutes until heated through.
4. Remove from heat, pour in a bowl then top with pomegranate and maple syrup (if desired).