Millet with Pineapple, Coconut, and Flaxseed

Millet grains form a soft, gluten-free breakfast porridge with a slight crunch. Coconut and pineapple give the dish a taste of the Tropics.
Martha Stewart Living, January 2011
  • Yield Serves 4
Add to Shopping List


  • 6 cups water
  • 1/4 teaspoon salt
  • 1 cup millet
  • 1/2 cup soy milk
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup large-flake unsweetened coconut, toasted
  • 4 teaspoons flaxseeds
  • 1/4 cup pure maple syrup


  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 30 to 35 minutes. Let stand for 5 minutes. Fluff with a fork and top with soy milk, fresh pineapple, coconut, flaxseeds, and maple syrup.

Recipe Reviews

Reviews (4)

  • StockpotBecky 17 Aug, 2012

    I followed the directions exactly since it was my first time cooking millet. There was way too much water and the resulting cereal was completely broken down, gritty, mushy, and inedible. What a waste of ingredients.

  • Case Chun 11 Jun, 2012


  • lbc420 18 Apr, 2011

    Did they really mean to say 6 cups of water for only 1 cup of millet, and why should it be already cooked? Typo?

  • aydelette 28 Feb, 2011

    "cooked millet"? Do you mean uncooked?