Rinse millet well under warm water until it runs clear.
Combine 1/2 cup of coconut milk with water and millet and cook for about 15 minutes until all liquid is absorbed and millet is soft and fluffy.
After the millet is cooked, put it in a blender, add the rest of coconut milk, bananas, almond extract, cinnamon, maple syrup and lemon juice.
Blend everything until smooth- it should take about 2 minutes.
Top off your pudding with some fruit, coconut flakes, nuts and/or syrup. I served mine with Asian pear, raspberries, toasted coconut chips and a little maple syrup.