Canned unsweetened light coconut milk
⅓ cup(s), fresh, cut into ribbons
Unsweetened shredded coconut
⅓ cup(s), unsweetened, toasted
1 medium, sliced into 8 pieces
- In a small saucepan, combine water and coconut milk; bring to a boil over high heat.
- 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.
- 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.