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–+ servings
two bowls of pudding with garnish.
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Quinoa Pudding

Discover how to make a creamy, dairy-free quinoa pudding using coconut milk. This is a perfect, 6 ingredient plant based dessert that's so versatile that it doubles up as breakfast or an after dinner treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 607kcal
Author Charla

Equipment

  • medium sized saucepan
  • balloon whisk

Ingredients

  • 4 cups coconut milk (946ml)
  • 1 cinnamon stick
  • 1 cup quinoa (170g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink salt
  • sweetener of your choice coconut sugar, agave, maple syrup, monkfruit...
  • additional water or coconut milk if needed

Instructions

  • Leave the quinoa to soak in some water for about 5 minutes before rinsing off the quinoa (several times) using a fine mesh strainer.
  • Add the coconut milk in a medium sized saucepan along with the cinnamon stick. 
  • Bring the milk to a boil.
  • Once the milk has boiled, reduce the heat to medium-low and stir in the quinoa.
  • Simmer until the quinoa starts to thicken, stirring occasionally so it doesn't stick until most of the liquid is absorbed.
  • This should take about 25-30 minutes, add a splash of water or milk if the pudding is too thick.
  • Stir in the sweetener of your choice, vanilla and pink salt.
  • Discard the cinnamon stick.
  • Serve hot or cold.

Notes

    • Make sure to thoroughly rinse off the quinoa. I used a fine mesh strainer so the quinoa doesn't fall through.
    • For best results, leave the quinoa to sit in water for 5-10 minutes to remove debris and any bitterness (this is due to a natural coating called Saponin).
    • Feel free to add some berries, shredded coconut, nuts, maple, chai spice, chocolate or even seeds as an optional topping.
    • For a creamy/rich quinoa pudding I used coconut milk but you are more than welcome to use another plant based milk i.e almond, cashew etc...
    • In terms of sweetener you can use granulated i.e coconut sugar or liquid like agave nectar, maple syrup.
    • Keep an eye on the quinoa as it cooks and stir it occasionally throughout given time to ensure it doesn't stick or dry out (add more milk if required).
    • If you are looking for a low/zero calorie sweetener use stevia, monkfruit, erythritol 
    • Refrigerate any leftover for up to 2 days or freeze for up to 2 months.

Nutrition

Calories: 607kcal | Carbohydrates: 34g | Protein: 11g | Fat: 51g | Saturated Fat: 43g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 742mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 9mg