For two people, or for one, preserving half the portion for the next day, to reheat, perhaps panfried into a small, thick pancake, the day after, topped with the rest of the compote, cold or reheated.

For the porridge:

3 dl coconut drink (the kind that comes in 1 l cartons, which you would use instead of milk, for example in your coffee – not the thick stuff that comes in tins)

125 g millet (could also be oats, amaranth, or quinoa, or a mixture). Here I have used a mixture of amaranth, millet and oats

1 tsp vanilla paste

1 small tsp cinnamon powder

1 heaped tsp cocoa powder (optional)

A tiny pinch of salt

For the compote:

200 g fruit and/or berries, fresh or frozen, here a mixure of blueberries and blackberries

Sugar, e.g. coconut flower sugar, to taste

To be stirred into the porridge just before serving:

2 tblsp desiccated coconut or coconut flakes

Heat up coconut drink, millet/all grains, vanilla extract, cinnamon and salt (and cocoa powder if using), and let simmer, stirring frequently, for 15 to 20 minutes.

Gently heat the fruit/berries and sugar to a compote.

Stir the desiccated or flaked coconut into the millet and serve topped by the compote.

I also like to top with a dollop of goat yoghurt, but that’s perhaps just me.