Blueberry and coconut millet pudding

I know, I know – another millet pudding! But I just can’t help it; I love them both so much ;). This time, it’s a delicious coconut version with wild blueberries. Make the most of fresh, seasonal berries while you can, and use blueberries in syrup when the fresh ones are no longer in season. This smooth, creamy pudding is a lovely way to enjoy a little taste of summer all year round.

Makes 2 servings.

Ingredients for blueberry and coconut millet pudding:

• ½ cup millet
• 1 cup coconut milk
• 1 cup natural yoghurt
• 1 tsp vanilla bean paste or the seeds from 1 vanilla pod
• 250 g blueberries, fresh, frozen or in syrup
• 3 tbsp soft brown sugar, agave syrup or honey (to taste)

Rinse the millet several times under warm running water, then drain thoroughly.

Bring the coconut milk to the boil. Add the millet and bring back to the boil, then reduce the heat and simmer gently for about 15 minutes, until the millet is tender and has absorbed all the liquid. You can cook it with the lid on, leaving a small gap. If necessary, add 2 tablespoons of water towards the end of cooking.

Transfer the hot millet to a food processor or a tall container and blend with a hand blender until completely smooth. Add the yoghurt, blueberries and vanilla. Blend again until you have a smooth, creamy pudding. Sweeten to taste, if needed.

Spoon the blueberry and coconut millet pudding into two bowls or serving glasses. Decorate with fresh blueberries or blueberries in syrup and serve.

Enjoy!