Low FODMAP Coconut Quinoa Pudding is a nice easy and healthy snack, packed with protein. 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.
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 and rich). I like Thai Kitchen Unsweetened Coconut Milk. Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled.
You can use any type of quinoa — white, red or black. You can top with sliced bananas or blueberries instead.
Coconut Quinoa Pudding
- Serves: 4
- Category: Breakfast & Desserts
Ingredients
- 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen)
- 1/4 cup water
- 1 teaspoon vanilla
- 1 pinch of salt
- 1/16 teaspoon cinnamon (a dash)
- 1 cup cooked quinoa (any kind: black, white, red)
- a few sliced strawberries for topping
- 2 teaspoons maple syrup (optional)
Instructions
- Set aside 1/4 cup of coconut milk.
- In a medium saucepan, combine the rest of coconut milk, water, maple syrup, vanilla, salt, cinnamon and bring to simmer.
- Add the cooked quinoa and simmer 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.
- Sweeten further with a little maple syrup if desired. Top with sliced strawberries and serve.
