Coconut Quinoa Pudding
Serves ~4
2 cups unsweetened coconut milk, divided
1/2 cup water
3/4 cup quinoa, thoroughly rinsed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1/4 cup Unsweetened shredded coconut (optional)
1/2 cup Raisins (optional)
Whisk together 1 1/2 cups coconut milk, water, and quinoa in a medium saucepan. Bring to a boil, then reduce heat to a low boil. Continue to cook, stirring frequently for 20-30 minutes, until quinoa is cooked and liquid has been absorbed. Remove from heat and stir in remaining coconut milk, cinnamon, nutmeg, brown sugar, coconut and raisins. Allow to sit 5 minutes prior to serving or place in a shallow container and refrigerate.
Nutrition per ~ 1 cup: 191 calories, 4 g fat, 5 g protein, 31 g carbohydrates, 2.2 g fiber
2 comments:
Sounds like such a delicious twist on rice pudding. Is it canned or refrigerated unsweetened coconut milk you're using?
Actually either would work (just opt for lite if you use canned). I used refrigerated because it is less expensive (and it was in my refrigerator).
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