Coconut Quinoa Pudding Recipes

TROPICAL COCONUT QUINOA PUDDING

Tropical Coconut Quinoa Pudding image

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!

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
¼ teaspoon salt
1 cup uncooked whole grain quinoa, well rinsed
1 (14 ounce) can coconut milk
½ cup granulated sugar
3 eggs
¼ cup lime juice
2 teaspoons finely grated lime zest
2 teaspoons vanilla extract
Gay Lea Real Coconut Whipped Cream
Chopped fresh mango
Toasted coconut

Steps:

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.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g

QUINOA PUDDING

Quinoa Pudding image

Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)

Provided by justcallmetoni

Categories Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1 cup quinoa, cleaned (6 oz)
6 cups water
2 eggs
2 egg whites
1 cup nonfat milk
2 tablespoons dry non-fat powdered milk
1 teaspoon vanilla
3/4 cup sugar, plus
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup slivered almonds or 1/4 cup chopped almonds
1/4 cup dried currant
1/8 teaspoon cinnamon
cooking spray

Steps:

Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.
To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 204.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 42.2, Sodium 86.9, Carbohydrate 36.2, Fiber 2, Sugar 23.2, Protein 7.2

CREAMY COCONUT QUINOA PUDDING

Creamy Coconut Quinoa Pudding image

Make and share this Creamy Coconut Quinoa Pudding recipe from Food.com.

Provided by mikey ev

Categories Dessert

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups milk (can use lowfat)
1 cup coconut milk (can use lowfat)
3/4 cup quinoa, sorted and rinsed (can be substituted with rice or barley)
1/2 cup sugar, divided
1/4 teaspoon salt
toasted coconut (to garnish)

Steps:

In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
Stir in the remaining sugar and set aside to cool.
Just before serving, garnish with shaved coconut.

Nutrition Facts : Calories 575.8, Fat 19.6, SaturatedFat 15.2, Cholesterol 21.4, Sodium 248.6, Carbohydrate 91.9, Fiber 2.4, Sugar 63.1, Protein 10.4

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