3/4 c. millet
3/4 c. milk
1/2 c. honey
1 c. coconut flakes
1 tsp. salt (optional)
1 tsp. vanilla extract
whipping cream to taste
fruit jams or preserves to taste

In large saucepan, heat milk slowly until scalded. Add millet, honey, coconut, salt and vanilla. Pour into an oiled oven casserole dish.

Bake at 350°F for 1 to 1 1/2 hours until the millet is tender. Serve hot or chilled with whipping cream and preserves.

Serves 6.

Note: Should the pudding be too dry, more milk may be added as required.