If you miss Green Tea Ice Cream at Japanese restaurants, here’s Low FODMAP Matcha Green Tea Quinoa Pudding, and much healthier alternative!
There are three 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. Finally, use a fresh matcha powder (not dull from staleness or too strong), as that will determine the resulting green hue.
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.
You can substitute the raspberries with sliced strawberries banana or any low FODMAP fruit.
Matcha (Green Tea)Quinoa Pudding
- Serves: 4
- Category: Breakfast & Desserts
Ingredients
- 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen), shake well
- 1 teaspoon vanilla
- 2 teaspoons 100% pure maple syrup (optional, as it may be sweet enough)
- 1 pinch of salt
- 1/4 cup water
- 1 teaspoon matcha green tea powder (can adjust according to strength of the tea)
- 1 cup cooked quinoa
- a few raspberries
Instructions
- Save 1/4 cup of the coconut milk and set aside.
- In a medium saucepan, combine the rest of the coconut milk, water, vanilla, maple syrup (optional), salt and bring to simmer.
- Add the cooked quinoa and gently simmer at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy and most of the liquid has evaporated.
- Remove from heat and let cool for at least 20 minutes.
- Stir in the matcha powder and saved coconut milk evenly. Refrigerate for at least an hour.
- Top with raspberries and serve. Sweeten further with maple syrup if desired.
