recipe | coconut quinoa dessert

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Can you believe that in all the time that I have been eating nothing but quinoa for lunch, I’ve not ever had it as a nice cold dessert? Sure I’ve made a quinoa chocolate cake (which I LOVE), but I’m talking like, sweet, in a bowl, covered in berries type of dessert. And to think it was so simple all along. I mean, basically you switch water for coconut milk and voilà!

There is nothing my lazy ass likes more than when I find something that is super quick and easy, but returns twice (or more) its fair share of happiness. A Krispy Kreme donut filled with ice cream is one such thing, but I digress. This, plus the fact that it somehow reminds me of Malaysian style desserts like pulut hitam (it’s the rice texture and coconut milk) doesn’t hurt.

Panu said to me the other day that he’s worried that if I eat too much quinoa, I’m going to develop an intolerance to it. I’m like what? What is he talking about? You don’t see no Chinese person walking around with rice intolerance, do you??

Anyway, I’ve also found something else awesome to have with my quinoa lunches, other than tofu and avocado. Kimchi baby! Seriously, it is the bomb. You have to try it!

Coconut quinoa dessert (served with berries and toasted coconut)
1 cup quinoa
Just over 2 cups coconut milk (about 540mL)
2 tablespoons condensed milk (optional)
Berries
Coconut flakes or dessicated coconut
Drizzle of oil
  1. Rinse the quinoa well and place in a pot. Add coconut milk. Bring to boil and reduce to simmer, stirring occasionally for about 10 minutes. The quinoa is done when they are unfurled, but don’t let all the coconut milk evaporate. (When cooking quinoa it’s usually a 1 cup quinoa to 2 cups water ratio, hence the slightly over 2 cups coconut milk to keep it moist).
  2. Once cooked, remove from heat.
  3. Taste the coconut and quinoa combination. If you want it sweeter, stir through condensed milk (or sugar) while warm and ensure it all melts properly.
  4. Set aside and let cool.
  5. In a small saucepan, drizzle with a tiny bit of oil and lightly brown the coconut. This can also be done in an oven.
  6. When the quinoa is cool, top with berries and coconut and serve!
  7. You can fridge the quinoa for a day or two in an air tight container. I prefer to have it chilled.
Serves 4 (inspired by Sarah from The Delicious Life)
Posted in: Eating In, Recipes

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