RECIPES
Coconut and Pineapple Quinoa Pudding
by Livestrong_Recipes | Feb 19, 2019
Photo Credit: Szakaly/ adobe stock
- PREP
- 20 m
- COOK
- 45 m
- TOTAL
- 1h 05m
This recipe is courtesy of Peru Delights.
INGREDIENTS
SERVES 8
- 1 cup Quinoa
- 2 1/2 cups Water
- 3 tbsp Spices, cloves, ground
- 1 tbsp Lemon Peel, Raw
- 1 pinch Salt
- 2 tbsp Sweetened Condensed Milk
- 2 cups Pineapple
- 2 tbsp Salted Butter
- 2 tbsp Sugar
DIRECTIONS
1
In a saucepan over medium-high heat, cook quinoa with water, cinnamon stick, cloves, lemon peel, and salt, until quinoa is very soft and the water has evaporated (around 15-20 minutes since the water boils).
2
Lower the heat. Add sweetened condensed milk, coconut milk, and continue cooking, stirring every now and then. It should have a creamy consistency. Turn off the heat, transfer the cooked quinoa to a container, sprinkle with powdered cinnamon, let cool, and put in the fridge -covered- until ready to serve.
3
To cook the pineapple: In a saute pan over high heat, melt the butter, add pineapple, cinnamon stick, and sugar. Cook for 5 minutes or until everything is juicy and looks cooked. Turn off the heat. Reserve the pineapple.
4
To serve: In wine, champagne or martini glasses, pour a little quinoa, then a tablespoon of pineapple, and keep making layers. Finish with pineapple and garnish with squares of fresh coconut.
