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Loading...This chilled West African dessert from Côte d'Ivoire pairs fluffy steamed millet grains with creamy sweetened yogurt, fragrant vanilla, and bright tropical fruit. Refreshingly light yet satisfying, it is traditionally enjoyed as a snack or sweet finish to a meal. Perfect for warm days, it comes together easily and chills beautifully while you set the table.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 parfaits
Nutrition Facts
Per serving (estimated)
- 315 kcalCalories
- 7 gFat
- 4 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 30 gSugar
- 10 gProtein
- 95 mgSodium
- 370 mgPotassium
- 210 mgCalcium
- 1.6 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the millet base
- 1 cup fine millet semolina
- 1 1/2 cups water
- 1 tbsp granulated sugar
- Pinch of fine salt
For the sweetened yogurt
- 2 cups plain whole-milk yogurt
- 1/3 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 2 tbsp toasted shredded coconut
For the fruit topping
- 1 ripe mango, peeled and diced
- 1 small banana, sliced into rounds
- 1/2 cup fresh pineapple chunks
- 8 fresh mint leaves, for garnish
Directions
- Rinse the millet semolina in cold water three times until the water runs clear, then drain thoroughly in a fine sieve.
- Bring the water to a boil in a pot fitted with a steamer basket; line the basket with cheesecloth and spread the millet in an even layer. Steam, covered, for 18-20 minutes until the grains are tender, plump, and fluffy.
- Transfer the cooked millet to a wide bowl, sprinkle with the sugar and salt, and fluff with a fork. Spread on a tray and chill about 20 minutes to cool completely.
- In a large bowl whisk the yogurt, condensed milk, vanilla, and nutmeg until smooth and creamy. Fold in the cooled millet and toasted coconut until evenly coated.
- Cover the bowl and refrigerate at least 1 hour so the flavors meld and the mixture is thoroughly chilled.
- Layer half the chilled millet-yogurt mixture into four tall glasses, add a generous layer of mango, banana, and pineapple, then top with the remaining yogurt mixture.
- Finish each parfait with extra diced fruit and a fresh mint leaf just before serving.
- Serve immediately while cold, with long spoons to reach all the layers.
Cook’s Notes
- Whole-milk yogurt gives the creamiest result; for a thicker base, drain it in cheesecloth for 30 minutes first.
- Make sure the millet is fully cooled before folding into the yogurt, or it will thin the mixture and lose its fluffy texture.
- Best enjoyed the same day it is made, as the millet grains soften and lose their tender bite after 24 hours in the refrigerator.
- Swap mango and pineapple for any ripe tropical fruit on hand—papaya, passion fruit, or kiwi all work beautifully.
