Coconut and Millet Porridge with Cardamom

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A warming Kenyan breakfast porridge made with millet cooked in coconut milk and infused with fragrant cardamom pods. This African-inspired recipe, ready in about 35 minutes, combines millet, water, coconut milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup millet
• 2 cups water
• 1 1/2 cups coconut milk
• 4, lightly crushed green cardamom pods
• 2 tbsp honey
• 1/4 tsp salt
• 2 tbsp, for garnish toasted coconut flakes

Instructions

1. Step 1: Rinse 1 cup millet under cold water until water runs clear. In a medium saucepan, combine the rinsed millet, 2 cups water, and 4 lightly crushed green cardamom pods. Bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until the water is mostly absorbed and the millet is tender.
3. Step 3: Stir in 1 1/2 cups coconut milk, 2 tbsp honey, and 1/4 tsp salt. Continue cooking uncovered over low heat for 10 minutes, stirring frequently until creamy and thickened.
4. Step 4: Remove from heat and discard the cardamom pods. Spoon the porridge into bowls and garnish with 2 tbsp toasted coconut flakes for added texture and flavor.
5. Step 5: Serve warm as a comforting and nutritious Kenyan-inspired breakfast.