Toast the millet in a medium pot over medium high heat until the millet emits a cravable, nutty aroma (about 5 minutes). Shake the pan a few times to ensure even toasting. Don't skip the toasting. It imparts incredible flavor.

Add water, coconut milk and salt. Stir to combine. Bring to a boil. Cover and reduce heat to low. Cook 25-30 minutes until most of the liquid is absorbed and the millet is soft and creamy.

In a small saucepan, combine the cherries with the coconut sugar. Adjust the sugar amount to suit your taste and sweetness of the cherries. Cook over medium heat, stirring frequently. Mash a few of the cherries to help release the juice. Puree if desired or serve chunky style as I did here.

Serve the millet porridge topped with the cooked cherries and optional nuts and coconut flakes.