Coconut and pineapple quinoa pudding

 


Quinoa
is so versatile that it can be prepared as a dessert too. When it is cooked like a rice pudding, hardly any variations are necessary. The texture is different, as well as the flavor, but  it is delicious and a very healthy alternative to rice.

One of the many qualities of this wonderful seed is that it goes well with a wide array of flavors and aromas. This is why I decided to combine quinoa with coconut milk and pineapple. If good mangoes were available, these would have been my first option, but pineapple is also amazing in desserts, with its incredible perfume and sweetness. For a traditional version of quinua con leche (quinoa with milk), follow the instructions for arroz con leche (rice pudding) and you´ll be ready for a real treat.

Add raisins, chopped mango, berries, a little Port wine, dried cherries…or whatever you feel like, and this will become a new dessert every time.

4.5 from 2 reviews
Coconut and pineapple quinoa pudding
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup quinoa, washed
  • 2½ cups water
  • 2 cinnamon sticks
  • 3 cloves
  • Lemon peel
  • Pinch salt
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • 2 cups pineapple, chopped
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ teaspoon powdered cinnamon
  • Coconut meat, cut in small squares (optional)
Instructions
  1. In a saucepan over medium-high heat, cook quinoa with water, cinnamon stick, cloves, lemon peel, and salt, until quinoa is very soft and the water has evaporated (around 15-20 minutes since the water boils).
  2. Lower the heat. Add sweetened condensed milk, coconut milk, and continue cooking, stirring every now and then. It should have a creamy consistency. Turn off the heat, transfer the cooked quinoa to a container, sprinkle with powdered cinnamon, let cool, and put in the fridge -covered- until ready to serve.
  3. To cook the pineapple:
  4. In a sautée pan over high heat, melt the butter, add pineapple, cinnamon stick, and sugar. Cook for 5 minutes or until everything is juicy and looks cooked. Turn off the heat. Reserve the pineapple.
  5. To serve:
  6. In wine, champagne or martini glasses, pour a little quinoa, then a tablespoon of pineapple, and keep making layers. Finish with pineapple and garnish with squares of fresh coconut.
  7. Serve at once.

 

 

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Comments

  1. looks delicious!

  2. Oh, how I would LOVE to try this! It looks bien rico. :) Thanks for sharing!

  3. Seriously, is there anything quinoa can’t do? We’ve been having it with sausage and veggies lately, like “dirty rice”, but I guess it’s dirty quinoa.

  4. Que rico!!! Maravillosa receta!

  5. This does sound delicious!! I love coconut flavored anything and I love the healthier version to arroz con leche. Yum!

  6. First of all, I couldn’t agree with Justice Jonesie more. Secondly, what a cool idea to use quinoa like rice for this dessert. I love the way quinoa pops in my mouth. I bet this is awesome!!

  7. me matastes con este. lo voy hacer. great alternative to arroz. que sabores mas ricos.

  8. Patricia Contreras says:

    Just made this! Super yummy, also super rich.

    • Peru Delights says:

      Glad you liked it Patricia! You can try it with different fruits every time, or just do it like the traditional arroz con leche 😉

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