In a saucepan over medium heat, cook quinoa with water, cinnamon stick, cloves, and salt, until quinoa is very soft and the water has evaporated (around 15-20 minutes since the water boils).
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 ground cinnamon, let cool, and put in the fridge -covered- until ready to serve.
To cook the pineapple:
In a small skillet over high heat, cook pineapple, cinnamon stick, and sugar. Add ½ cup water. Cook for 5-10 minutes or until everything is sirupy and looks cooked. Turn off the heat. Reserve the pineapple.
To serve:
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 slices of fresh coconut.
Serve at once or keep refrigerated.
Recipe by PERU DELIGHTS at https://perudelights.com/quinoa-pudding-with-coconut-and-pineapple/