over 2 years ago
Rice pudding fans itching for a change, look no further than inpatskitchen's flavorful and fresh Coconut Quinoa Pudding. Coconut milk brings a fragrant, lighter touch to the traditionally dairy-rich comfort food, while a delightful mix of bright citrus and earthy cinnamon add depth. Quinoa steps in as an interesting substitute to rice, adding texture and a hint of nuttiness. Both the coconut within and atop the pudding serve to enhance, rather than overwhelm, this twist on a beloved classic.
I've been experimenting with quinoa for some time now and have thought of converting rice pudding into one using quinoa. Using coconut milk in place of regular adds a new dimension. This pudding has a nice backdrop of orange and the cinnamon flavored coconut topping makes for a nice little crunch on top.
Makes about 6 servings
For the quinoa and topping:
- 1 cup rinsed and drained quinoa
- 2 cups coconut milk (I used Silk original from the dairy case)
- 1/2 cup grated sweetened coconut
- 1/2 teaspoon cinnamon
In a medium size sauce pan combine the quinoa and coconut milk. Bring to a boil and then cover and lower the heat to a simmer for 15 minutes until the liquid is absorbed into the grain. Set aside.
Spread the coconut on a baking sheet and place in a 350F oven for 5 to 8 minutes, stirring occasionally until the coconut starts to slightly brown. Place in a small bowl and stir in the cinnamon. Set that bowl aside.
Putting it all together:
- 2 cups coconut milk
- 1/3 cup semolina
- 1 tablespoon cornstarch
- A pinch of salt
- 2/3 cups sugar, divided
- 2 large eggs
- 1 cup grated sweetened coconut
- 1 tablespoon grated fresh orange zest
- Juice of one orange
- 1 teaspoon vanilla extract
- The cooked quinoa
- The coconut cinnamon topping
Whisk the semolina, cornstarch, 1/3 cup of the sugar and the pinch of salt in a small mixing bowl and set aside.
In a medium sauce pan begin slowly heating the coconut milk to boiling. While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until thick and a little fluffy.
Once the milk comes up to the boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
Stir in the egg mixture, cooked quinoa, orange zest, orange juice, coconut and vanilla. Pour into a greased 8x11 inch baking pan. Bake at 350F for 35 to 40 minutes.
Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.
- 5214 calories
- 385g total fat
- 328g saturated fat
- 283mg cholesterol
- 493mg sodium
- 423g carbohydrate (69g dietary fiber, 166g sugar)
- 78g protein