Non-Dairy Millet Pudding with Apricots
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A non-dairy, gluten-free, vegan dessert that's actually good for you!
  • 32 ounces Pacific Foods Unsweetened Almond Milk, divided
  • Heaping ½ cup millet
  • 2-4 Tablespoons pure maple syrup
  • ¼ teaspoon almond extract
  • ¼ teaspoon sea salt
  • 6-8 large ripe apricots, sliced
  • ¼ cup sliced almonds, for garnish
  1. Place millet into a heavy-bottomed 3-quart saucepan. Turn heat on to medium-high heat and toast millet, stirring constantly, until it starts to pop and turn lightly browned. Immediately add 3½ cups of the almond milk along with the syrup, almond extract, and sea salt. Stir well and bring to a low simmer over medium heat. Lower heat so the mixture is just barely simmering. Cover and let cook, stirring occasionally, for about 30-40 minutes, or until all of the almond milk has been absorbed and millet is tender. If it gets too thick, add a little more almond milk or water.
  2. To serve, divide the pudding between 6-8 small bowls. Top with a sliced apricot and a sprinkle of almonds. Add a little more almond milk to each bowl. Serve warm or chilled.
  3. Makes 6-8 servings.
Recipe by Cafe Johnsonia at