Coconut Quinoa Pudding


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!

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

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