Coconut Quinoa Pudding Recipe
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Coconut Quinoa Pudding Recipe
This coconut quinoa pudding transforms humble ingredients into a creamy, dreamy breakfast or dessert that feels both nourishing and indulgent. With just 5 minutes of prep, it simmers gently into a luscious texture that welcomes warm spices and toasted coconut flakes. I love serving it chilled for a refreshing start to the day or warm as a comforting evening treat.
I first encountered a version of this pudding during a quiet morning in Bali, where the tropical air carried the scent of coconut and spice. It reminded me of the creamy, comforting textures I adore in my creamy wild rice soup, but with a sweetness that felt like dessert for breakfast. Now, I make it regularly alongside my overnight oats for variety, and it has become a staple for brunch gatherings and quiet mornings alike.
Why This Coconut Quinoa Pudding Captivates
- Wholesome Ingredients: It uses simple, nourishing components like quinoa and coconut milk.
- Make-Ahead Ease: Prepare it the night before for a effortless morning.
- Dairy-Free Delight: Creamy texture without any dairy, perfect for vegan diets.
- Versatile Serving: Enjoy it warm or chilled, for breakfast or dessert.
Everything for Your Perfect Coconut Quinoa Pudding
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Quinoa: Rinse well to remove any bitter saponins.
- Canned coconut milk: Full fat creates the creamiest texture.
- Water: Helps achieve the perfect pudding consistency.
- White sugar: Adds just the right amount of sweetness.
- Kosher salt: Enhances all the other flavors beautifully.
- Pure vanilla extract: Use quality vanilla for best aroma.
- Ground cinnamon: Warm spice that complements the coconut.
- Toasted coconut flakes: Adds crunch and visual appeal.
Coconut Quinoa Pudding
Creamy coconut quinoa pudding made with quinoa, coconut milk, vanilla, and cinnamon. A healthy 30-minute breakfast or dessert that’s vegan and gluten-free.
Equipment
- medium saucepan
- measuring cups
- measuring spoons
- knife
- cutting board
- fork
Ingredients
Pudding Base
- 1 cup quinoa rinsed well
- 2 cups canned coconut milk full-fat
- 1 cup water
- 1/2 cup white sugar
- 1/2 tsp kosher salt
Finishing
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp toasted coconut flakes
Instructions
- In a medium saucepan, combine the rinsed quinoa, coconut milk, water, sugar, and salt.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the saucepan.
- Let the quinoa simmer gently for 15 minutes, stirring once halfway through to prevent sticking. The mixture will thicken slightly.
- Remove the pan from the heat and stir in the vanilla extract and ground cinnamon.
- Let the pudding sit, covered, for 10 minutes to finish absorbing the liquid and become creamy.
- Fluff the warm pudding gently with a fork, then divide it into serving bowls. Top each portion with the toasted coconut flakes before serving warm or chilled.
Notes
Top with toasted coconut flakes for extra flavor and texture. Serve warm or chilled.
Creative Recipe Variations
- Chocolate Version: Stir in cocoa powder for a chocolate twist.
- Tropical Fruit: Top with fresh mango or pineapple chunks.
- Nutty Crunch: Add chopped almonds or pecans for texture.
My Pro Tips for Perfect Results
- Rinse Thoroughly: Always rinse quinoa well to prevent bitterness.
- Simmer Gently: Keep heat low to prevent scorching the milk.
- Resting Time: Let it sit covered for maximum creaminess.
- Toast Coconut: Lightly toast flakes for better flavor and crunch.
Storing Your Coconut Quinoa Pudding
- Store: Keep in airtight containers in refrigerator for up to 5 days.
- Freeze: Freeze in portion sizes for up to 2 months.
- Reheat: Warm gently on stove with splash of coconut milk.
- Make-Ahead Tip: Prepare completely and chill overnight for breakfast.
Frequently Asked Questions
Can I use light coconut milk instead of full fat?
Yes, but the pudding will be less creamy. I prefer full fat for that luxurious texture that makes this dessert special.
How do I know when the quinoa is cooked?
The quinoa should be tender but not mushy, with the liquid mostly absorbed. It will continue thickening during the resting time.
Can I make this recipe without sugar?
Absolutely. You can use maple syrup, honey, or your preferred sweetener. Adjust to taste after cooking.
Is quinoa pudding served warm or cold?
Both ways are delicious. I prefer it chilled for breakfast, but warm makes a wonderful dessert.
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Why This Coconut Quinoa Pudding Wins Hearts
With its creamy texture and tropical flavor, this pudding brings a touch of elegance to everyday meals. It’s surprisingly simple to make yet feels special enough for weekend brunches or dessert gatherings. I hope it becomes a cherished recipe in your home too.
