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Millet is high in protein and adds a creaminess to this usually dairy based dessert. You will not be disappointed if you decide to make this one!
Duration35 mins
Cook Time30 mins
Prep Time5 mins
Servings2 servings


  • 250 g millet
  • 300 g castor sugar
  • 1 vanilla pod de seeded and sliced
  • 1 ltr soy milk
  • 250 g strawberries washed, destalked fresh berries for garnish
  • 1 tbsp coconut oil


  • Cook strawberries in pan with 50g of the sugar and approx 100ml water until soft.
  • Remove strawberries and spoon into ramekins.
  • Reduce the remaining liquor until syrup like consistency, and pour over the strawberries.
  • Boil millet in water for 5 mins. Drain and rinse.
  • Place in pan with 125g cup of the sugar, vanilla pod, soya milk and coconut oil.
  • Cook until it reaches thick consistency while stirring continuously – this can take some time, approx 20 mins.
  • Check sweetness and add more sugar if necessary.
  • Blitz thoroughly in food processor until smooth and creamy. Pour millet mixture over the top of strawberries.
  • Allow to set in fridge. For service, sprinkle sugar over the top and caramelize with blow torch. Garnish with fresh berries etc.
This recipe was republished with permission from Plant Candi.

Plant Candi

Plant Candi is a global consultancy providing expert talent for any vegan food and catering events or experiences. Owned and operated by restaurant chefs with many years experience in a variety of high end establishments this team will make beautiful whole food plant based dining and vegan food mainstream, delightful and tailored to your needs. Reuben Waller and Peter Payne are passionate about making each job excellent. This can be; private dining, restaurant pop ups and consultancy, menu design, nutrition & health advice, celebrity and film set catering, policy and government advice and...