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Tropical Coconut Quinoa Pudding

Rated as 5 out of 5 Stars

"This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!"
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Ingredients

1 h 30 m servings 397 cals
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  1. Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
  2. Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
  3. Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
  4. Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Footnotes

  • Tips:
  • For a mousse-like consistency, fold the coconut whipped cream into the cooled quinoa pudding before serving.
  • For a lower fat dessert, use light coconut milk.
  • Add 2 tsp (10 mL) minced fresh ginger along with the lime zest and vanilla for extra zip.

Nutrition Facts


Per Serving: 397 calories; 19.8 g fat; 49.1 g carbohydrates; 8.9 g protein; 93 mg cholesterol; 156 mg sodium. Full nutrition

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Reviews

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This is a great way to add protein into dessert and it's not heavy. Everyone like it and complimented me.