Cook the millet. In a sauce pan add the millet and roast for 1 or 2 minutes up until lightly golden.

Add the water, reduce the heat to minimum, cover with a lid and simmer for 15 minutes.

Remove the lid, stir with a fork and let it cool down.

In a bowl mash the banana with the avocado

Remove the pit from the cherries and chop in small tiny pieces. Add the cherries to the mix.

Add 5 Tablespoons of cooked millet. Mix everything.

For a smoother consistency, puree with an immersion blender or a food processor.

For a creamier consistency add 1/4 cup thinning liquid of your choice. I used coconut milk.