Melt the coconut oil in a small pot over medium heat. Add millet and cook for 2 minutes, then add almond milk and water. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Simmer for 10-15 minutes or until thickened, then remove from heat. Top with sliced almonds and serve warm as a side dish. Leftovers are great for breakfast, too!