Quinoa pudding with vanilla, coconut milk and fresh berries [VeGaN]

by Jan Vasil
Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]

Hold on. Before you start judging me why I used quinoa instead of chia seeds firstly read my comments below or try out this recipe straight away 🙂

Firstly, I do not like chia seeds and period. Mainly because it always get stuck between my teeth or somewhere in my mouth and also I am not a big fan of the slimy stuff. 🙂 Secondly, this quinoa pudding simply tastes better with white quinoa. It has a very nice texture, and the coconut milk goes well with the gentle taste of white quinoa and vanilla. And once you add a handful of fresh berries and some mint leaves on top, this pudding tastes better than any other one and it’s vegan.

Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]
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Quinoa pudding with vanilla, coconut milk and fresh berries.

Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]
  • Facebook
  • Pinterest
Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]
  • Facebook
  • Pinterest

Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]

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Recipe by Jan Vasil Course: Breakfasts, Recipe book, Sweet treats, VeGaN mealsDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Healthy quinoa pudding recipe, very easy to make.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups canned coconut milk

  • 1 large vanilla bean

  • 1 teaspoon vanilla extract

  • 1/4 cup coconut sugar

  • pinch of salt

  • 1 cup cooked quinoa

  • 2 tablespoons of shredded coconut

  • 1 tablespoon of almond slices

  • a handful of fresh berries

Directions

  • Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
  • Cut the vanilla bean lengthwise and scrape out the seeds. Set aside the seeds and the pod. 
  • Combine the coconut milk, coconut sugar, salt, vanilla seeds and the pod in a pot and bring to a simmer. Add the cooked quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about 10 minutes stirring every few minutes. 
  • After a while, the milk will reduce and thicken. 
  • Remove the vanilla pod from the pot, remove the pot from the heat and set aside to cool slightly. 
  • Split the quinoa pudding into the bowls and place into the fridge to cool completely. 
  • Sprinkle each bowl with shredded coconut, sliced almonds and fresh berries on top. 

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Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]
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1 comment

All you need to know about QUINOA. - www.tasteisyours.com September 9, 2018 - 12:01 pm

[…] White quinoa is the most widely-available in stores. It softens for a fluffier texture, making it ideal as a substitute for rice or as the base for a quinoa bowl.  White quinoa also tends to be the cheapest and most readily available, making it a good “beginner quinoa” for someone just trying out the grain. You can try it in a sushi as a rice alternative or even make it into a sweet pudding. […]

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.

 

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