Creamy Coconut Quinoa Pudding

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Dietary: Clean Eating, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

A quick, good-for-you treat that everyone will love.

Prep: 5 min
Total Time: 21 min
Yield: 4 servings


  • 1/2 Tbsp butter
  • 1/2 cup Hodgson Mill Quinoa, uncooked, any color
  • 1 1/2 cup milk, or pineapple juice
  • 1 (13.5 oz) can regular coconut milk, or could use lite coconut milk, but will not be as creamy
  • 3 Tbsp sugar
  • pinch of salt
  • 1/4 tsp cinnamon
  • 1 egg yolk


  • Melt butter in medium sized saucepan over medium heat. Stir in quinoa and cook, stirring constantly for one minute. Pour in milk (or pineapple juice) and coconut milk and bring to a boil. Reduce heat to low and simmer for 15 minutes. Keep a close eye on mixture and stir occasionally. Beat egg yolk in a small bowl. Remove pan from heat and stir in sugar, salt, vanilla, and cinnamon. Wisk in egg yolk. Mixture can be eaten warm or allowed to cool and refrigerated until thick and creamy. Top with your favorite fruits, nuts, or other toppings.
  • Notes: I have tried this with White Quinoa- but I think would be a very interesting visual effect using black or tricolor quinoa. I think another tasty variation would be to substitute a can of crushed pineapple for all or part of the cooking liquid.

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