Creamy Quinoa, Coconut & Mango Pudding

 

There’s quinoa in my dessert…

Greetings Glutards!  So I have one final quinoa recipe for you all.  So far this week we’ve made our risotto appetizer and our stuffed pepper main course.  I thought it would be fitting to end our week long adventure into quinoa with a little something sweet.  Enter the Quinoa, Coconut, & Mango Pudding!

I know what you are all thinking.  How the hell do you work quinoa into a dessert?  Well like I’ve said before, apparently there’s nothing you can’t do with this wonder grain.  I found this recipe in Rena Patten’s Cooking with Quinoa  and I thought it was just weird (and easy) enough to cap off our 3 course quinoa experience.

Here’s what you’ll need:

• 3/4 Cup quinoa grain, rinsed and drained
• 2- 14 oz. Cans coconut milk
• 3/4 Cup sugar
• 2 fresh mangos
• 1/2 Cup toasted coconut flakes

Here’s how ya do:

First, let’s start with some prep work.  Peel your mangos and slice up half of one for decoration.  Slice it any way that you’d like, baby.  It’s your moment to be creative.  Cut the remaining mango into small chunks. 

Toast your coconut flakes.  This is so simple.  Take your coconut shavings and place in a small non-stick fry pan.  Put the heat on low and stir them occasionally until they are nice and tan.  There’s not need to add any butter or oil to the pan because of the coconut’s natural oil content.

Now, place your quinoa in a large saucepan with all of the coconut milk and sugar.  Bring it to a boil and then reduce the heat to a simmer.  Simmer COVERED on low for about 20-25 minutes.  Your mixture should get think and creamy.  Yep…not going there…

When the quinoa is cooked and the mixture thickened, add your chunks of mango to the party.  Stir them through the mixture.  Remove your pudding from the stove and pour it from the pot into individual serving bowls or 1 large serving bowls.  Refrigerate the pudding for about an hour or so before serving.  *Tip: Serve you pudding in classy martini glasses.  Unless you’re using them for booze, then just use a boring bowl…

After a few hours of chilling, you’ll have a fantastic dessert that will be sure to creep the sh*t out of your guests.  Just kidding.  It’s basically a rice pudding, but the quinoa lends a different texture and flavor to the confection.  Make sure you top each pudding with some sliced mango and toasted coconut just before serving.  The finished product was sweet and creamy, and best of all, Sean approved!

And that’s about it folks.  I’ve successfully cooked with quinoa all week for the first time in my entire life.  It’s an interesting ingredient, and I think I am going to have to come up with some of my own original recipes for it and see what happens.  Any suggestions?

Make.  Eat.  Enjoy.  Let me know what you think!

Glutardedly Yours,

 

~Tim

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This recipe is brought to you by Cooking with Quinoa by Rena Patten