Rating: 4.33 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)

  • Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

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

397 calories; protein 8.9g; carbohydrates 49.1g; fat 19.8g; cholesterol 93mg; sodium 156mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
06/27/2016
This is a great way to add protein into dessert and it's not heavy. Everyone like it and complimented me. Read More
(2)

Most helpful critical review

Rating: 1 stars
12/23/2019
This separated when it was chilled leaving a pool of coconut milk in the bottom of the pudding. Flavor is okay but the final pudding doesn t stay together. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/27/2016
This is a great way to add protein into dessert and it's not heavy. Everyone like it and complimented me. Read More
(2)
Rating: 5 stars
08/06/2019
Loved it! Great either warm or chilled. Read More
(1)
Rating: 5 stars
01/01/2019
This was really good! I made exactly as written except I didn't have lime so I used lemon juice. Read More
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Rating: 5 stars
07/20/2020
This was so delicious! I served as dessert with a meal of key west chicken and cilantro lime rice (both from this site). I made sure to temper my egg mixture by adding a scoop of hot quinoa to the egg mixture before dumping the whole thing into the pot. Served with diced fresh mango and pineapple on top with unsweetened toasted coconut. Read More
Rating: 1 stars
12/23/2019
This separated when it was chilled leaving a pool of coconut milk in the bottom of the pudding. Flavor is okay but the final pudding doesn t stay together. Read More
Rating: 5 stars
09/06/2019
I made it just as the recipe indicates only with lemon juice and lemon zest. Great healthy dessert. Read More
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