Propane Stove Coconut Millet Porridge with Mango
Creamy millet porridge cooked stovetop with coconut milk, topped with juicy mango and toasted coconut for a tropical-inspired, gluten-free outdoor breakfast.
Equipment
- Small pot with lid
- Knife
- Spoon
Ingredients
- 1/2 cup millet rinsed
- 1 cup water
- 1 cup coconut milk unsweetened
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1 ripe mango diced
- 2 tbsp toasted coconut flakes
Instructions
- Combine millet, water, coconut milk, maple syrup, and salt in a pot. Bring to a simmer over medium heat.
- Cover and cook 12-15 minutes, stirring occasionally, until millet is tender and creamy.
- Remove from heat. Spoon porridge into bowls and top with diced mango and toasted coconut flakes.
- Serve warm.
Notes
Millet stores well for camp use and cooks quickly. Coconut milk can be packed in small cartons or pouches for easy transport. Adjust sweetness to your liking.