Get your pudding fix with the Low FODMAP Chocolate Peanut Butter Quinoa Pudding, a healthier alternative packed with protein. There are two key components to achieving that bright attractive color and creamy, custardy texture. First, is the quality, consistency and color of the coconut milk you select (white, thick). Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled.
Coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is known to lower cholesterol and help boost your immune system.
Chocolate Peanut Butter
Quinoa Pudding
- Serves: 4
- Category: Breakfast & Desserts, Vegetarian
Ingredients
- 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen)
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons 100% pure maple syrup (optional, as it may already be sweet enough)
- 1 tablespoon 100% all natural creamy peanut butter
- pinch of salt
- 1/4 cup water
- 1 cup cooked quinoa
- 1 tablespoon dark chocolate shavings
Instructions
- Save 1/4 cup coconut milk and set aside.
- In a medium saucepan, combine rest of coconut milk, water, cocoa powder, peanut butter, maple syrup, salt and bring to simmer.
- Add the cooked quinoa and gently cook at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy.
- Let cool for 20 minutes and add the saved coconut milk. Refrigerate for at least an hour or overnight.
- Top with dark chocolate shavings before serving.
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