Tropical Coconut Quinoa Pudding

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

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.
Tropical Coconut Quinoa Pudding

Ingredients

  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups water
  • 1 (14 ounce) can coconut milk
  • ½ cup granulated sugar
  • ¼ cup lime juice
  • 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

Categories

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