Photo of Coconut millet by WW

Coconut millet

2 - 4
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min
Millet is prepared just like rice and has a slightly nutty flavor when toasted. Serve with Thai chicken curry for a wonderful meal.



1¾ cup(s)

Canned unsweetened light coconut milk

¾ cup(s)

Vegetable oil

2 tsp

Uncooked millet

1 cup(s)

Sea salt

1 tsp


cup(s), fresh, cut into ribbons

Unsweetened shredded coconut

cup(s), unsweetened, toasted

Fresh lime(s)

1 medium, sliced into 8 pieces


  1. In a small saucepan, combine water and coconut milk; bring to a boil over high heat.
  2. In a heavy saucepan, warm oil over medium heat. Add millet; toast until fragrant, moving millet around pan with a wooden spoon, about 3 minutes. Stir in boiling coconut milk mixture and salt; cover, reduce heat to low and cook until millet just begins to stick to bottom of pan and liquid is absorbed, about 25 to 30 minutes.
  3. Remove from heat; fluff millet with a fork. Add basil and toasted coconut; fluff again with a fork. Cover pan and let stand for 5 minutes. Serve millet with lime slices and a sprinkle of sea salt, if desired. Yields about 1/2 cup per serving.