Tropical Coconut Quinoa Pudding
Description
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
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1 cup uncooked whole grain quinoa, well rinsed
•
1 (14 ounce) can coconut milk
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1/2 cup granulated sugar
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3 eggs
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1/4 cup lime juice
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2 teaspoons finely grated lime zest
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2 teaspoons vanilla extract
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Gay Lea Real Coconut Whipped Cream
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Chopped fresh mango
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Toasted coconut
Directions
1
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.
2
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.
3
Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4
Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.