Tropical Coconut Quinoa Pudding

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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 397 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)

Step 4

Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.