Coconut Quinoa Pudding

February 24, 2012

Test Kitchen-Approved

Author Notes: I've been experimenting with quinoa for some time now and have thought of using it in rice pudding. Using coconut milk in place of regular milk adds a new dimension. This pudding has a nice backdrop of orange and vanilla and the cinnamon-flavored coconut topping makes for a nice little crunch.inpatskitchen

Food52 Review: After my first trip to Hawaii earlier this summer, I've been jonesing for all things coconut and this recipe caught my eye. Quinoa was an unexpected, but tasty, pairing. I liked the multiple layers of coconut flavor from the milk, the shredded coconut, and the crunchy toasted topping. The quinoa gave it an interesting texture -- more substantial than tapioca. After baking, the quinoa had soaked up all the available liquid and the result was more dense than fluffy, so I added an extra splash of coconut milk to each serving. The recipe was easy to follow, and I loved trying something new!tanager

Makes: about 6 servings


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

Putting it all together

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


For the quinoa and topping

  1. In a medium saucepan 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 350° F 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

  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 saucepan, 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 a 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 350° F for 35 to 40 minutes.
  5. Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.

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