COCONUT-BANANA MILLET CUSTARD

Before cooking the millet rinse it thoroughly in hot water, then bring to the boil with ½ cup of coconut milk and ¼ cup of water. Simmer for about 15 minutes, until the liquids are completely absorbed.

Place the soft groats in the blender or food processor, add the remaining coconut milk, honey, peeled banana and lemon juice. Mix for a perfectly smooth mousse (about 1-2 minutes of high-speed mixing). 

To obtain a very smooth consistency, you might need to mix it for a longer period of time, so be patient.

Serve warm or cold.