Coconut Quinoa Pudding

For the quinoa and topping

• 1 cup rinsed and drained quinoa
• 2 cups coconut milk (I used Silk original from the dairy case)
• 1/2 cup grated sweetened coconut
• 1/2 teaspoon cinnamon

1. In a medium size sauce pan combine the quinoa and coconut milk. Bring to a boil and then cover and lower the heat to a simmer for about 15 minutes until the liquid is absorbed into the grain. Set aside.
2. Spread the coconut on a baking sheet and place in a 350F oven for 5 to 8 minutes, stirring occasionally, until the coconut starts to slightly brown. Place in a small bowl and stir in the cinnamon. Set that bowl aside.

Putting it all together

• 2 cups coconut milk
• 1/3 cup semolina
• 1 tablespoon cornstarch
• A pinch of salt
• 2/3 cups sugar, divided
• 2 large eggs
• 1 cup grated sweetened coconut
• 1 tablespoon grated fresh orange zest
• Juice of one orange
• 2 teaspoons vanilla extract
• The cooked quinoa
• The coconut cinnamon topping

1. Whisk the semolina, cornstarch, 1/3 cup sugar and the pinch of salt in a small mixing bowl and set aside.
2. In a medium sauce pan begin slowly heating the coconut milk to boiling..While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until thick and a little fluffy.
3. Once the milk comes up to the boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
4. Stir in the egg mixture, cooked quinoa, orange zest, orange juice, coconut and vanilla. Pour into a greased 8 x 11 inch baking pan. Bake at 350F for 35 to 40 minutes.
5. Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.