Coconut Pudding with Quinoa
Ingredients
- 4 cups Mementa's coconut milk
- 5 Tbsp. honey
- 1/4 cup dried coconut
- 6 cardamom pods
- 1/2 cup quinoa
- 1 pinch of salt
- Sliced almonds, sliced banana, and raisins for topping
Directions
Prepare the Base:
In a medium-sized saucepan, bring the coconut milk, honey, dried coconut, and cardamom pods to a boil.
Cook the Quinoa:
Once the coconut milk reaches a boil, stir in the quinoa. Lower the heat to very low, allowing the quinoa to cook slowly. Avoid covering the pot to let the flavors meld properly.
Finish Cooking:
Let the quinoa cook for at least 30 minutes until you can see the grains on the surface of the coconut milk. The pudding will thicken as it cools because the quinoa continues to absorb the coconut milk. Taste to ensure the quinoa is cooked through, then remove from heat and let it cool.
Serve and Top:
Scoop the pudding into bowls and top with a handful of sliced almonds, banana, and raisins for a perfect finishing touch.
Dig in and enjoy this creamy, comforting treat that's sure to satisfy your cravings!
