1 c uncooked millet, rinsed
2 c water
1 to 2 oranges, chopped (or canned mandarins, drained)
1 can pineapple tidbits, drained and juice reserved
1 can crushed pineapple, drained and juice reserved
1 lb. grapes, halved
1 3/4 c. pineapple juice
1 T. lime juice (or lemon)
2 T. sucanat
1 dash stevia
1/2 t. salt
3 T. water
1/4 c. pineapple juice
2 T. whole wheat flour
solid cream from 1 can coconut milk, chilled 2-4 hours
1 t. vanilla
1 T. corn starch
1/4 c. agave nectar (or other sweetener)
- Chill coconut milk in refrigerator for 2-4 hours.
- Cook millet. I used a pressure cooker: high pressure, 7 minutes, natural release. Allow to cool.
- Chop fruit and drain pineapple, reserving the juice (should be about 2 c. juice).
- Combine 1 3/4 c. pineapple juice, lime juice, sucanat, stevia, and salt in a small saucepan. Bring to a low boil over medium heat, stirring occasionally.
- Meanwhile, whisk together flax and water and allow to sit 5 minutes.
- Whisk together 1/4 c. pineapple juice and flour.
- When juice in saucepan is boiling, whisk together the flax and flour mixtures, then whisk into saucepan.
- Continue to cook over medium-low heat, whisking often, until thickened into syrup.
- Remove from heat and allow to cool. (I put mine in the fridge.)
- Make coconut cream by opening the bottom of the can to drain liquid. Scrape solid cream into a bowl and, using electric handmixer, whip cream with vanilla, corn starch and agave until whipped cream consistancy. (If you use powdered evaporated cane juice, the cream is more stiff than with agave or other liquid sweetener.)
- When everything has cooled to room temperature, combine millet, fruit, syrup, and cream in a large bowl. Chill before serving.