Creamy Coconut Quinoa Pudding Recipes

COCONUT QUINOA PUDDING

Coconut Quinoa Pudding image

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?

Provided by Samantha Seneviratne

Categories dessert

Time 1h30m

Yield 6 servings (about 3 cups)

Number Of Ingredients 6

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

Steps:

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!

CREAMY COCONUT QUINOA PUDDING

Creamy Coconut Quinoa Pudding image

Make and share this Creamy Coconut Quinoa Pudding recipe from Food.com.

Provided by mikey ev

Categories Dessert

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups milk (can use lowfat)
1 cup coconut milk (can use lowfat)
3/4 cup quinoa, sorted and rinsed (can be substituted with rice or barley)
1/2 cup sugar, divided
1/4 teaspoon salt
toasted coconut (to garnish)

Steps:

In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
Stir in the remaining sugar and set aside to cool.
Just before serving, garnish with shaved coconut.

Nutrition Facts : Calories 575.8, Fat 19.6, SaturatedFat 15.2, Cholesterol 21.4, Sodium 248.6, Carbohydrate 91.9, Fiber 2.4, Sugar 63.1, Protein 10.4

TROPICAL COCONUT QUINOA PUDDING

Tropical Coconut Quinoa Pudding image

This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
¼ teaspoon salt
1 cup uncooked whole grain quinoa, well rinsed
1 (14 ounce) can coconut milk
½ cup granulated sugar
3 eggs
¼ cup lime juice
2 teaspoons finely grated lime zest
2 teaspoons vanilla extract
Gay Lea Real Coconut Whipped Cream
Chopped fresh mango
Toasted coconut

Steps:

Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g

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