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.
- 1 cup quinoa, washed
- 2½ cups water
- 2 cinnamon sticks
- 3 cloves
- 4 allspice berries
- Pinch of salt
- 1 can sweetened condensed milk
- 1 can coconut milk
- 2 cups pineapple, chopped
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- Coconut meat, cut in slices (optional)
- 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.