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Coconut and Pineapple Quinoa Pudding

by Livestrong_Recipes  |  Mar 7, 2014

Coconut and Pineapple Quinoa Pudding
  1. PREP
  2. 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 Butter, Salted
  • 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:
4 In a saut?e 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.
5 To serve:
6 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.
7 Serve at once.
8 OPTIONAL: Coconut meat, cut into small squares and or 2 cinnamon sticks