A creamy, egg and dairy free pudding that has protein and fiber… uh … no brainer. With just a few tweaks to this short recipe, I kicked up the coconut flavor and used a healthier sugar. Mango and coconut milk were on my mind and am glad to have stumbled on this recipe because I may have gotten the liquid-to-quinoa ratio off. The longer it sat the thicker it got. Adding another 1/2 c of coconut milk may be a good idea for an even creamier texture. Next time.
quinoa coconut pudding
adapted from the Quinoa 365, Piña Colada Quinoa
- 1 cup quinoa
- 14 oz can coconut milk
- 14 oz can crushed pineapple or equivalent in fresh pineapple pureed in food processor
- 1/3 cup dried coconut flakes
- 3 T raw, organic agave
- 2 tsp vanilla extract
Bring the coconut milk and quinoa to a boil, cover, reduce to simmer for 10 minutes. Turn the heat off, leave on the stove for about 8 minutes longer. Stir in coconut flakes, agave, vanilla extract and the juice from the pineapple. I saved the pineapple to garnish.
Thinking, as I type, raw cashews might be nice in this recipe…
Hope you enjoy as much as I did, warm or cold.
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