Millet Smoothie Bowl (Tropical Twist)

 

Ingredients

• Foxtail millet (or little millet) – ½ cup (uncooked)
• Water – 1 ½ cups (to cook millet)
• Coconut milk – ½ cup (chilled)
• Mango – 1 ripe (peeled & chopped)
• Pineapple – ½ cup (chopped)
• Banana – 1 medium (frozen slices preferred)
• Honey or maple syrup – 1 tbsp (optional, for sweetness)
For Toppings (customizable)
• Fresh fruit slices (mango, kiwi, berries, banana)
• Chia seeds – 1 tbsp
• Granola or roasted millet flakes – 2 tbsp
• Coconut flakes – 1 tbsp
• Pumpkin/sunflower seeds – 1 tbsp

Method

Step 1: Cook the millet

1. Rinse millet well and cook with 1 ½ cups water until soft and fluffy (about 12–15
minutes).
2. Let it cool completely before using in the smoothie.

Step 2: Blend the smoothie base

1. In a blender, add cooked millet, coconut milk, mango, pineapple, banana, and
honey/maple syrup.
2. Blend until smooth and creamy. (Add more coconut milk if you want a thinner
consistency.)

Step 3: Assemble the smoothie bowl

1. Pour the blended smoothie into serving bowls.
2. Decorate with toppings: arrange fresh fruit slices neatly, sprinkle chia seeds, granola,
coconut flakes, and seeds on top.

Step 4: Serve immediately

• Enjoy cold with a spoon as a wholesome, tropical breakfast.
Serving Suggestions
• Pair with green tea or black coffee for a light but energizing morning meal.
• Can be served as a post-workout meal thanks to its balance of carbs, protein, and
fiber.
• For kids, drizzle a little melted dark chocolate for extra appeal.

Agrinests Tip for Customers

• Cook a big batch of millet and refrigerate — use it for smoothie bowls all week.
• Replace coconut milk with almond milk or yogurt for variation.
• Add a spoon of peanut butter for a protein boost.