** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small saucepan of boiling water, cook the millet for 12-15 minutes or until tender.
2. Meanwhile, mash or puree the bananas & mango with the palm sugar or jiggery. Stir in the vanilla extract or open vanilla pod and scrape all of the seeds into the mixture.
3. Fill a steamer (or double boiler) with water and bring to a boil. Drain the millet thoroughly and spread out on a tray or plate to dry a little. Then stir the millet into the sweetened banana/mango mixture until well combined.
4. Spoon the mixture into a heatproof serving bowl or small saucepan and top with coconut flakes.
5. Cover pudding with a piece of foil and place in the steamer for 15 minutes. Carefully remove the hot foil from the cooked puddings and serve hot or warm
6. To keep warm, place in a slow cooker on low heat.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Banana, Natural Sweeteners, Fructose Malabsorption allergies.
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