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.