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?
Recipe courtesy of Samantha Seneviratne
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Coconut Quinoa Pudding
Total:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings (about 3 cups)
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Prep:
5 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings (about 3 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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