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Fresh raspberries with millet in coconut milk cream and pecan nuts

Fresh raspberries with millet in coconut milk cream and pecan nuts

Preparation time:
20 min
Difficulty level:

Nutritional values:

50 g
10 g
41 g


Maple syrup, maple syrupMaple syrup, maple syrup 1 Tablespoon
Vanilla sugarVanilla sugar 4 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 ml
Raspberries (fresh)Raspberries (fresh) 110 g
Millet flakesMillet flakes 40 g
Pecan nuts, pecansPecan nuts, pecans 1 Teaspoon
Coconut yogurt (natural)Coconut yogurt (natural) 125 g


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
Coated pan
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