Coconut Quinoa Pudding

Sometimes during the week, I literally have little thought bubbles of ingredients floating on top of my head. Last week, the bubbles had pictures of coconut, vanilla bean, and quinoa. Thus, the trio of ingredients equated to this super rich and creamy coconut quinoa pudding.

The use of quinoa gives a deceivingly healthy angle to this indulgent dessert. But who says it’s just dessert? I must admit, I took some to work for a sweet breakfast meal, which kept me full till lunch time!

With toasted dessicated coconut on hand from a failed recipe the week before and our endless supply of fresh coconut, the toppings stayed true to the main ingredient. However, I can totally see some endless flavor combinations like mango, raspberries, dark chocolate… YUM.

I do like my rice pudding with a hint of spice, so the toasted dessicated coconut was laced with some Saigon cinnamon. The pudding is reminiscent of something familiar modified with new textures and deep coconut flavor. Though I don’t really feel the cool seasonal change in Ho Chi Minh City, I can still enjoy this comforting treat reminding me of my favorite season.

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Coconut Quinoa Pudding
(Adapted from Cannelle et Vanille’s Quinoa Pudding with Macerated Strawberries and Pistachios)
serves 4-6

INGREDIENTS
1/2 cup of quinoa
1/2 of a vanilla bean
1/5 cup of sugar
1 19 oz. can of coconut milk
Pinch of salt

INSTRUCTIONS
Rinse quinoa in cold water in a fine meshed strainer. In a medium-sized sauce pan, add the coconut milk, sugar and scrapings from the vanilla bean. Set the stove to medium-high until the milk comes to a simmer. Add the quinoa and set the stove to low. Stir every few minutes for 30 minutes until the quinoa blooms and the milk reduces to your desired pudding consistency.

Toasted Coconut and Cinnamon Topping

INGREDIENTS
4 tbsp. dessicated coconut
1/2 tsp. cinnamon

INSTRUCTIONS
In a small frying pan, quickly stir the dessicated coconut on medium-high heat until golden brown. Stir in the cinnamon and set the mixed topping aside until ready to use.

35 thoughts on “Coconut Quinoa Pudding

  1. serena says:

    This looks so delicious, and beautiful photography!

  2. Jen says:

    Thanks Serena! Belated congratulations on being blogger of the week!

  3. Maytee says:

    This is really good I added cinnamon too :)

  4. Jen says:

    Hi Maytee, glad to hear you liked the recipe! Cinnamon must have been a very yummy edition.

  5. Deb says:

    I might try it with raisins….sounds yummy, I love quinoa.

  6. Jen says:

    Raisins would definitely add another textural and flavor layer to it! I love the texture of quinoa!

  7. Love Fruits says:

    Looks lovely will have to try it!!

  8. Stephanie says:

    Maybe a weird question…..but what is the garnish on top of the dish?

  9. Jen says:

    Hi Stephanie, the garnish is actually strips of fresh coconut meat :).

  10. Stephanie says:

    They look so pretty, nice touch :)

  11. beteltree says:

    Hi Serena — where do you find quinoa in Hồ Chí Minh City? I’m amazed!

  12. Jen says:

    Hi, you can find quinoa at Annam Gourmet – Jen

  13. Jessica says:

    Hey! I’m thinking of making this treat for dessert tonight…however, I don’t have vanilla bean. How much Vanilla extract do you think I could use as a substitute? Thanks!

  14. Jen says:

    Hi Jessica! Try adding half a teaspoon first and then if you want more vanilla flavor, you can add a little more to taste after the quinoa blooms. Let me know how it goes!

  15. Pam says:

    So glad you had this little thought bubble =)

  16. Jen says:

    Aww thank you! I hope you like the recipe!

  17. Debi says:

    Any chance of getting the nutritional information on this recipe?

  18. Jen says:

    Unfortunately, I don’t at this time. Will send through if I find out!

  19. Amber says:

    You can look it up on nutritiondata.com. It has an option of entering in recipes, and you can see everything from the calories and fat to the vitamins and minerals that are not listed on labels

  20. Nicole says:

    This was a total fail for me. :-( it smells good but looks disgusting. The coconut milk seemed to separate even though I mixed it up before using. Now it has an oily residue.

  21. Jen says:

    Hi Nicole, it’s too bad the recipe didn’t work out for you. Was the heat too high? I used the Chaokoh brand for the coconut milk. Perhaps, it will yield better results. Good luck!

  22. rebecca says:

    This looks delicious! Does this need to be served chilled or warm?

  23. Jen says:

    Hi Rebecca,
    I prefer it warm :)

  24. Lindsey says:

    Mmmm. Yes, this was a winner for me. Rice pudding is a favorite of mine, and this gives the same taste with a bit of a nutritional bonus with the protein and iron in the quinoa. With a little saigon cinnamon it was perfect.

  25. Cindy Goodman says:

    can you use almond milk instead of coconut milk?

  26. Jen says:

    It might not have the creamy consistency as coconut milk but you can try. Let me know if it works out. If it works I’ll try using homemade almond milk next time!

  27. Michelle says:

    YUM, I am making this one tonight or tomorrow, thanks! I don’t have vanilla bean, tho, so will just use 1 tsp of van extract and might add some other dried fruit to it: apricots, raisins, dates.

  28. Jo says:

    Lovely!, how any calories per serving do you think?

  29. Aleda Burkholder says:

    I could find no way to save or pin this recipe

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