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Recipe courtesy of Samantha Seneviratne
Recipe courtesy of Samantha Seneviratne
Watch how to make this recipe.
Coconut Quinoa Pudding
Getting reviews...
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?
- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 6 servings (about 3 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 11 grams
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 6 servings (about 3 cups)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 73 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 11 grams
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!
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