Tropical Coconut Quinoa Pudding
I told you that i would love to add chia seeds to my diet but it's a bit expensive and that i don't think i could the pudding tastes delicious with the mango,the coconut milk and honey.
Recipe Summary Tropical Coconut Quinoa Pudding
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 | Mango And Coconut Pudding2 cups water¼ teaspoon salt1 cup uncooked whole grain quinoa, well rinsed1 (14 ounce) can coconut milk½ cup granulated sugar3 eggs¼ cup lime juice2 teaspoons finely grated lime zest2 teaspoons vanilla extractGay Lea Real Coconut Whipped CreamChopped fresh mangoToasted coconutDirectionsBring 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.For a mousse-like consistency, fold the coconut whipped cream into the cooled quinoa pudding before serving.For a lower fat dessert, use light coconut milk.Add 2 tsp (10 mL) minced fresh ginger along with the lime zest and vanilla for extra zip.Info | Mango And Coconut Puddingprep: 10 mins cook: 20 mins additional: 1 hr total: 1 hr 30 mins Servings: 6 Yield: 6 to 8 servings
TAG : Tropical Coconut Quinoa PuddingTrusted Brands: Recipes and Tips, Gay Lea Foods Co-operative®,
