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| 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!"
Ingredients :
- 2 cups water
- 1/4 teaspoon salt
- 1 cup uncooked whole grain quinoa, well rinsed
- 1 (14 ounce) can coconut milk
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup lime juice
- 2 teaspoons finely grated lime zest
- 2 teaspoons vanilla extract
- Gay Lea Real Coconut Whipped Cream
- Chopped fresh mango
- Toasted coconut
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H30M |
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- 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.
Notes :
- For a mousse-like consistency, fold the coconut whipped cream into the cooled quinoa pudding before serving.
- For a lower fat dessert, use light coconut milk.
- Add 2 tsp (10 mL) minced fresh ginger along with the lime zest and vanilla for extra zip.
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