Tropical Coconut Quinoa Pudding
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
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Instructions
- 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.
Source
Original recipe: View Original