Cook millet porridge in milk, add coconut oil and sugar. When the porridge has cooled a bit, stir in 1 tablespoon of goji berries, 1 tablespoon of Inca strawberries and dried mulberries. Pour into a baking dish lined with baking paper and bake at 200 ºC for 15 minutes. To the cooled, it is cut and placed in a refrigerator.
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