Cook 1 cup of millet with 3 cups of water and half a teaspoon of salt for about 30 minutes.  Let it  cool.

Add 1 tablespoon of oil, vanilla and  chopped walnuts. Mix.

Form millet-balls approximately size of a walnut and roll them in coconut shavings.

Put the millet-balls on a baking sheet covered with baking paper.

Bake at 356°F for about 30 minutes. 

For the sauce, mash 1 cup of blueberries, add 2 tablespoons of honey and mix everything thoroughly.

Pour the sauce over the baked millet-balls and decorate with strawberries