Tropical Coconut Quinoa Pudding is a dairy-free, creamy quinoa dessert that tastes like a trip to the tropics — coconut milk, lime zest and mango make this a refreshing chilled pudding perfect for dessert or brunch.
Prep Time: 10 mins • Cook Time: 20 mins • Additional Time: 1 hr (chill) • Total Time: 1 hr 30 mins • Servings: 6 (Yield: 6–8 servings)
Ingredients
- 2 cups water
- ¼ tsp salt
- 1 cup uncooked whole-grain quinoa, well rinsed
- 1 (14 oz) can full-fat coconut milk
- ½ cup granulated sugar (adjust to taste)
- 3 large eggs
- ¼ cup fresh lime juice
- 2 tsp finely grated lime zest
- 2 tsp vanilla extract
- Coconut whipped cream (for topping)
- Chopped fresh mango (for serving)
- Toasted coconut (for garnish)
Directions
- Rinse quinoa thoroughly in a fine mesh strainer. Bring water and salt to a boil in a medium saucepan. Add quinoa, cover, reduce heat and simmer 15 minutes until liquid is absorbed.
- Whisk coconut milk, sugar, eggs, and lime juice in a bowl until combined. Stir mixture into cooked quinoa; return pan to medium heat and cook, stirring constantly, 5–7 minutes until thickened. Remove from heat and stir in lime zest and vanilla.
- Cool to room temperature, then refrigerate until completely chilled (at least 1 hour). Pudding will set as it cools.
- Serve spooned into bowls topped with a dollop of coconut whipped cream, fresh mango and toasted coconut.
Cook’s Note
- For a mousse-like texture fold whipped coconut cream into the chilled pudding just before serving. Use light coconut milk for lower fat but expect a slightly less creamy texture.
Nutrition Facts (per serving)
- Calories: 397 • Total Fat: 20 g • Saturated Fat: 15 g • Cholesterol: 93 mg • Sodium: 156 mg • Carbs: 49 g • Fiber: 4 g • Sugars: 26 g • Protein: 9 g