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Fresh raspberries with millet in coconut milk cream and pecan nuts
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
631
Calories
50 g
Carbohydrates
10 g
Protein
41 g
Fat
Ingredients:
 | Maple syrup, maple syrup | 1 Tablespoon |
 | Vanilla sugar | 4 g |
 | Coconut milk (canned, creamy) | 100 ml |
 | Raspberries (fresh) | 110 g |
 | Millet flakes | 40 g |
 | Pecan nuts, pecans | 1 Teaspoon |
 | Coconut yogurt (natural) | 125 g |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash the fresh raspberries, drain and set aside. Put the millet in a sieve and wash thoroughly. Then also drain well.Put 100 ml of water with the coconut milk and millet in a saucepan and bring to a boil over medium heat.
Step 2:
Add vanilla sugar and mix in. Then remove the millet from the heat, cover with a lid and leave to swell for about 15 minutes, stirring briefly every now and then.
Step 3:
Meanwhile, lightly toast the pecan kernels in a coated skillet (without oil or fat) until the flavors start to rise. Remove, allow to cool and set aside.
Step 4:
Now place the coconut millet in a deep plate and top with the coconut yogurt, pecan kernels and maple syrup. Enjoy warm.
Macronutrient distribution:
The recipe Fresh raspberries with millet in coconut milk cream and pecan nuts is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Pot
Sieve
Stove
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