Delicious millet balls with whipped coconut cream

I’m sure most of you know quark balls (which are like doughnuts), and of course, I used to love them, but since the main ingredient is quark (dairy), I made a vegan version of the recipe.
It’s still delicious and healthier. It’s dairy-free, gluten-free and also you don’t have to worry about bad food combining, because mixing fat (coconut) with starches (millet, brown rice) is totally fine. You can also eat it as a dessert after a starchy meal. But if you had a protein meal (nuts and seeds or soy), you need to wait at least 4 hours before you have a starchy dessert like this.
It has a tiny bit of oil, which I don’t use at all, but in order not to burn the breadcrumbs use a little bit. Or if you have a really good non-stick pan, you can try without it.

Millet balls with whipped coconut cream5

Millet balls with whipped coconut cream4

Millet is gluten-free grain which is rich in B vitamins, phosphorus, calcium, manganese, vitamin E and K, zinc, magnesium, copper and omega-3 fatty acids. Also a good source of fiber.

Coconut meat is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.”

-Anthony William: Medical Medium Life-changing foods

Although don’t go crazy with the fat intake, make sure to keep it low. Find more here why.

Millet balls with whipped coconut cream3

Millet balls with whipped coconut cream2


Soaking: 4-12 hours    Prep time: 20 minutes  Cook time: 25 minutes
Servings: 5-6 (28-30 balls)


  • 1 1/2 cups millet
  • 2 Tbsp lemon juice
  • 1/2 cup+2 Tbsp coconut sugar
  • 1/2 cup brown rice breadcrumbs (or other gluten-free one, but make sure there are no preservatives and yeast free)
  • 1 tsp coconut oil
  • 1 can full fat coconut milk
  • 1 Tbsp maple syrup


  1. Soak the millet overnight or at least for four hours. It’s always really important to soak your grains so you can digest them better.
  2. Also keep your coconut milk into the fridge overnight, it’s going to get thick, the fat will get separated from the water.
  3. Before you start cooking the millet, strain it, and wash it a few times really well. Millet has a bitter taste, so if you rinse it properly, you get rid of the bitterness.
  4. Once you’re done with the rinsing, cook your millet until it gets tender (approximately 10-15 minutes). Make sure to stir it a few times.
  5. While the millet is cooling down, make the crunchy cover. Heat up the coconut oil, then add the breadcrumbs and 1/2 cup of coconut sugar (taste it, if it’s not sweet enough, add more coconut sugar). Cook it on low temperature.  Constantly stir it because it gets burnt easily. So the goal is to get a golden brown color, it takes a few minutes.
  6. Transfer the cooked millet into a food processor with the lemon juice and 2 Tbsp of coconut sugar, and blend it until it’s creamy. Make small balls and roll them into the breadcrumbs.
  7. To make the whipped cream remove the water from the can (since it sits down at the bottom of the can, it’s better to open it at the bottom, so you can easily pour it off) and then using a mixer, whip the coconut meat in a bowl. Once that’s done, add some maple syrup to it.
  8. Simply put some balls on a plate and some cream on top.
  9. Enjoy!

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