Creamy coconut-lime millet with golden pineapple, sesame seeds, and vanilla yogurt

Instructions

1. 1

   1. In a medium saucepan, combine the rinsed millet, coconut milk, water, and salt. Bring to a gentle boil over medium heat; no oven is required, but if you want to keep bowls warm, 200°F/95°C works well just for warming dishes.

2. 2

   2. Once boiling, reduce the heat, cover partially, and cook the millet for 18 to 20 minutes, stirring a couple of times, until tender and creamy.

3. 3

   3. Stir the lime zest, 30 g (1 1/2 tbsp) honey, and 5 ml (1 tsp) vanilla extract into the millet. Cook for 2 more minutes, until thick yet still creamy. Remove from the heat.

4. 4

   4. While the millet cooks, heat a large skillet over medium heat. Add the butter and, once melted, add the fresh pineapple and ground cinnamon. Cook for 4 to 6 minutes, stirring, until the pineapple is golden at the edges and juicy.

5. 5

   5. In a small dry skillet over medium-low heat, toast the sesame seeds for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

6. 6

   6. In a small bowl, mix the Greek yogurt with 2.5 ml (1/2 tsp) vanilla extract and the lime juice until smooth.

7. 7

   7. Divide the creamy millet among 4 bowls. Top with the golden pineapple, add a spoonful of vanilla yogurt, and finish with the toasted sesame seeds. Drizzle with a little extra honey if desired before serving.