Coconut Millet Pudding - cooking recipe

Ingredients

3/4 cup whole millet
3 cups soymilk (or milk)
1/2 cup honey
1 cup coconut flakes (unsweetened)
1 teaspoon sea salt (optional)
1 teaspoon vanilla extract

Preparation

Heat milk in a large saucepan, slowly, until scalded.
Add remaining ingredients to milk then pour into a oiled oven casserole dish.
Bake at 350F for 1 to 1 1/2 hours till millet is tender.
Serve hot or cold.
Can be topped with preserves or whipping cream.
Note: if it becomes too dry, more milk may be added.