halfbakedharvest3.2
Vanilla Bean Coconut Quinoa Pudding with Honey Drizzled Raspberries.
A gorgeous pudding that blends sweet and sharp flavours beautifully
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Combine the coconut milk, coconut sugar, salt and vanilla bean in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about ⏱️ 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the quinoa is cooked and the milk has thickened add the vanilla extract. Remove from the heat and allow to cool slightly. Ladle into bowls or jars or store in the fridge if you prefer to eat cold.
vanilla extract1 teaspoon
2
Add the raspberries to a bowl and gently toss them with the honey.
fresh raspberries8 ounces
3
Sprinkle each serving of pudding with toasted coconut and toasted slivered almonds. Add the raspberries. Enjoy warm or cold!
fresh raspberries8 ounces
Nutrition Facts
calories
913 kcal
fat Content
73 g
serving Size
1 serving
fiber Content
15 g
sugar Content
33 g
sodium Content
47 mg
protein Content
15 g
carbohydrate Content
75 g
saturated Fat Content
57 g
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