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Coconut Quinoa Pudding Recipe

This is a super recipe, adapted from Lauren Feldman's Heritage Grains workshop. She makes a chai version of this recipe that is out of this world as well.

If it is not sweet enough, you can always sprinkle some coconut palm sugar on top. Yum!

ingredients
1 cup water
1 ¼ cup Ayam Coconut Milk (Coconut Cream)
2 Essential Pantry Ceylon Cinnamon Sticks
½ inch piece of Heilala Tonga Bourbon Vanilla Bean
1 cup Essential Pantry Red Quinoa, soaked*
Pinch of Essential Pantry Sel Gris (Gray Salt) Noirmoutier - Fine
Toasted Essential Pantry Dried Unsweetened Coconut - Wide Cut
Essential Pantry Candied Ginger Slices
Dried or fresh fruit of choice, optional
Essential Pantry Coconut Palm Sugar - Granulated

directions
1. Bring water, coconut milk, cinnamon and vanilla to a boil. Add quinoa*. Bring mixture to a boil, then turn down heat, cover, and cook for about 15 minutes. Quinoa should be soft and the mixture should still have some moisture. Let sit, covered, for 5-10 minutes.

2. Serve in a bowl with a sprinkle of coconut palm sugar, toasted coconut, candied ginger and fresh or dried fruit of choice if using. Add more milk as desired.

serves 4

* Quinoa should always be rinsed in a fine sieve for several seconds before cooking to remove the saponin on the outside of the grain - a natural bug repellant! If not rinsed off, it will impart a bitter flavor. You can also soak the grain overnight. This will make it more digestible and shorten the cooking time a bit.

© Lauren Feldman directions
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