Tuesday, May 11, 2010

Coconut Quinoa Pudding with Rhubarb

Curious about using the new coconut beverage product for cooking, I decided to take the plunge and try this recipe using it. This is not coconut milk like you'd find in cans, but a beverage made for use like milk.

Quinoa is really quite a nutritious grain, high in protein, and tasty besides. This pudding is really easy to make, and you could of course use any fruit of the season.
Adapted from this recipe

3-1/2 cups coconut beverage (I used vanilla; if you use unsweetened, you may need more sucanat)
1 cup quinoa, rinsed and drained
1 tablespoon sucanat
A pinch of salt

Fresh cooked rhubarb from the farmer's market

In medium-sized, sturdy saucepan, bring coconut milk to a simmer over medium heat. Add quinoa and sucanat, stir, and reduce heat to low. Simmer 20 to 30 minutes, stirring frequently as the quinoa absorbs the liquid. Add 1/2 cup coconut milk if needed to thin the pudding. When the pudding reaches the texture you desire, remove from heat and cool, or serve warm. It will thicken on standing and when you refrigerate it.

Layer however you please with the rhubarb, or just top a bowl of the pudding with the fruit.

Makes 4 generous servings or 6 stingy ones

No comments:

Post a Comment