• 50 g peeled almonds / or 4 tablespoons almond butter
  • 150 g millet + 600 g water
  • 2 tablespoons barley malt (or gluten-free corn or rice syrup)
  • 100 g coconut milk
  • 4 tablespoons shredded coconut for decoration


  1. Rinse millet with hot water.
  2. Pour hot water over millet and bring to boil.
  3. Boil for approx. 20-30 minutes, until they’re soft.
  4. Make sure there’s always some water in the saucepan, so that millets don’t burn. You can add more water.
  5. Dry roast almonds and mix them in food processor to powder or even creamy butter consistence. If you’re using almond butter, you can skip this step.
  6. Puree cooked millet with hand blender, mix in almond powder or almond butter, malt or syrup and coconut milk. If you would like to have the mixture more creamy, you can add water or coconut milk.
  7. Put dessert into bowls and sprinkle with shredded coconut (raw or dry roasted).
  8. You can serve it warm or cooled in fridge. We recommend to let it stand in room temperature before serving as eating cold foods is not very good for our body, especially in colder seasons.


  • You can use leftover millet from previous days, just add some hot water and puree with hand blender. If you want to make your dessert crunchy, you can mix almonds for shorter time.


  • Some of the pudding may be coloured by using carob powder or cocoa powder. That way we can make a chocolate layer in a bowl. Seeds, nuts or dried fruit may be used for decorations. Another layer may be added, one made from steamed fruit with agar.
  • Almond – coconut creamy pudding may be made form other types of cereals or their combination: barley, rice etc.