Coconut Quinoa Pudding

Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender[ and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?]

Total Time:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr
Cook:
25 min

Yield:
6 servings (about 3 cups)
Level:
Easy

NUTRITION INFO
Ingredients
  • 3/4 cup quinoa, rinsed and drained
  • 1 1/4 cups almond milk
  • 1 3/4 cups low-fat coconut milk
  • 1/4 cup dark brown sugar
  • Pinch salt
  • Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving
Directions
  • Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.

  • To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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