Coconut Quinoa Pudding

18 ingredients
7 steps

Ingredients

  • For the quinoa and topping
  • 1 cup rinsed and drained quinoa
  • 2 cups coconut milk (I used Silk original from the dairy case)
  • 1/2 cup grated sweetened coconut
  • 1/2 teaspoon cinnamon
  • Putting it all together
  • 2 cups coconut milk
  • 1/3 cup semolina
  • 1 tablespoon cornstarch
  • A pinch of salt
  • 2/3 cup sugar, divided
  • 2 large eggs
  • 1 cup grated sweetened coconut
  • 1 tablespoon grated fresh orange zest
  • Juice of one orange
  • 2 teaspoons vanilla extract
  • Cooked quinoa
  • Coconut-cinnamon topping

Directions

  1. 1
    In a medium saucepan combine the quinoa and coconut milk. Bring to a boil and then cover and lower the heat to a simmer for about 15 minutes until the liquid is absorbed into the grain. Set aside.
  2. 2
    Spread the coconut on a baking sheet and place in a 350° F oven for 5 to 8 minutes, stirring occasionally, until the coconut starts to slightly brown. Place in a small bowl and stir in the cinnamon. Set that bowl aside.
  3. 3
    Whisk the semolina, cornstarch, 1/3 cup sugar and the pinch of salt in a small mixing bowl and set aside.
  4. 4
    In a medium saucepan, begin slowly heating the coconut milk to boiling. While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until thick and a little fluffy.
  5. 5
    Once the milk comes up to a boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
  6. 6
    Stir in the egg mixture, cooked quinoa, orange zest, orange juice, coconut, and vanilla. Pour into a greased 8 x 11-inch baking pan. Bake at 350° F for 35 to 40 minutes.
  7. 7
    Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.

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