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.
Quinoa Pudding with Coconut and Pineapple
Author: Morena Cuadra
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 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)
Instructions
- 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.
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