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Naturally sweetened and made with wholesome ingredients, this quinoa pudding is simmered in coconut milk and topped with a fruity blueberry compote. It’s super creamy, subtly nutty, and not overly sweet. Enjoy it for breakfast or as a light, nourishing dessert!
Believe it or not, the inspiration for this recipe actually came from a meal I was served on a flight! I know, plane food isn’t exactly where you’d look for inspiration, but this dish completely surprised me. It was so good that the moment I got home, I couldn’t wait to recreate it.
The principle is simple: a creamy pudding made by simmering white quinoa in coconut milk, then topped with a fruity blueberry compote (or any berry you love!). My version is creamy, not overly sweet (much less than the version I was served), and the subtle nuttiness of the coconut milk pairs incredibly well with the blueberries. Vân is literally obsessed with this one!
⭐️ Why You Should Try It
- Made with wholesome ingredients. This recipe uses whole plant-based staples like quinoa, coconut milk, and vanilla extract. Plus, there is no refined sugar either, as it’s naturally sweetened with maple syrup!
- Simple and straightforward. Two easy components: the pudding, which comes together in one pot in under 20 minutes, and the blueberry compote made by gently heating blueberries until they break down. No complicated steps and no hard-to-find ingredients here!
- Breakfast or dessert. Your pick! There is no wrong way to enjoy this pudding. You can serve it in a big bowl as a refreshing breakfast on warm days, or portion it into small ramekins for a light dessert.
🥥 Ingredient Notes
You will need just 8 easy-to-find ingredients to make this super fruity pudding! You can find the exact measurements in the recipe card at the bottom of this post.
Quinoa
Quinoa in a sweet recipe? Yes, and it works much better than you would expect! When simmered in sweet coconut milk, the quinoa absorbs the coconut’s natural nuttiness and turns into a creamy pudding. If you’re familiar with rice pudding, the quinoa version is quite close, but it’s a bit less chewy and has a very subtle crisp.
Coconut milk
For optimal flavor and richness, I suggest using full-fat coconut milk.
Note: If you cannot have coconut, feel free to replace it with your favorite unsweetened plant-based milk. Just keep in mind that you will be missing out on that fresh and nutty aroma.
Maple syrup
You will need maple syrup to sweeten both the pudding and the blueberry compote.
No maple syrup? Use your favorite liquid sweetener – agave syrup, date syrup, or coconut nectar are great alternatives.
Vanilla extract
To infuse the pudding. Use your favorite store-bought vanilla extract or give my homemade vanilla extract a try!
Blueberries
You can use fresh or frozen blueberries – both work! If using frozen blueberries, there is no need to thaw them. Simply add them to the pot and cook for an extra 4-5 minutes.
Lemon juice
Lemon juice is the secret ingredient that helps preserve the blueberries’ beautiful purple color! It also adds just the right touch of tartness to enhance their flavor.
🥣 How to Make It
1. Cook the quinoa pudding
- Rinse the quinoa. Using a fine-mesh sieve, rinse the quinoa under cold water a few times.
- Combine all of the ingredients. Add the quinoa, coconut milk, water, maple syrup, vanilla extract, and salt to a large and deep saucepan.
- Cook. Bring to a boil, then simmer for about 18 minutes, or until the quinoa is tender. The pudding will appear very liquid but will thicken as it cools. For example, the photo below shows the pudding after about one hour of cooling. It’s thicker but still very creamy.
- Let it cool. Let the pudding cool completely before transferring it to the fridge. In the meantime, make the blueberry compote.
2. Make the blueberry compote
- Combine all of the ingredients. Add the blueberries, lemon juice, and maple syrup to a saucepan.
- Cook. Heat over medium heat for about 12 minutes or until the blueberries have melted. For a thicker texture, use a spoon or spatula to mash some blueberries. Let cool completely before transferring to the refrigerator.
- Serve. Once both the pudding and blueberry compote have chilled for at least 4 hours, it’s time to assemble. Pour about 1 cup of pudding into a serving bowl and top with a few tablespoons of the blueberry compote. Enjoy! 💜
📔 Thomas’ Tips
Use a large, deep pot.
When quinoa is cooked in milk, it tends to bubble up and can easily overflow, creating a mess on your stove. That’s why it’s important to use a deep pot. To be extra safe, choose one where the quinoa and liquid don’t go over the halfway mark.
Do not undercook or overcook the quinoa.
Taste the quinoa after 16-17 minutes of cooking. It should be very tender. If it’s still slightly crispy, let it cook for a few more minutes. Just be careful not to overcook it, or it will turn mushy. Also, remember, the pudding will look very liquid right after cooking, but will thicken as it cools.
🍌 Variations
Looking for ways to customize this pudding? Here are a few ideas that came to my mind:
- Add mashed bananas: Mash one banana and add it to the pudding after cooking for a blueberry-banana pudding!
- Make it lemony: Add the zest of one lemon to the pot when simmering the quinoa to infuse it with lemon flavor. It will pair very well with the blueberries!
❄️ Storing and Freezing
- To store: You can store the pudding and blueberry compote in the refrigerator for up to 5 days. I recommend keeping them separately and assembling just before serving. Otherwise, the blueberry compote will color your pudding blue.
- To freeze: You can freeze both the pudding and compote for up to 2 months. Thaw overnight in the refrigerator.
💬 FAQs & Troubleshooting
You most probably didn’t cook the quinoa long enough. Cook for another 5 minutes and taste it. The quinoa should be tender with just a subtle crispiness.
You can easily fix it by adding more water or coconut milk, along with a splash of maple syrup.
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Coconut Quinoa Pudding With Blueberry Compote
Ingredients
Quinoa Pudding
- 2/3 cup (136 g) white quinoa
- 1 13.5-ounce can (1 400-ml can) full-fat coconut milk
- 2 and 1/2 cup (600 ml) water
- 1/4 cup (60 ml) maple syrup (adjust to taste)
- 1/2 tsp (2 ml) vanilla extract
- 1/8 tsp salt
Blueberry Compote
- 2 cups (280 g) blueberries fresh or frozen
- 2 tsp (10 ml) lemon juice
- 3 tbsp (45 ml) maple syrup
Instructions
Quinoa Pudding
- Rinse the quinoa. Start by rinsing the quinoa under cold water a few times. Drain it well.
- Combine all of the ingredients. Add the quinoa, coconut milk, water, maple syrup, vanilla extract, and salt to a large and deep saucepan.
- Cook. Bring to a boil, then simmer for 17-18 minutes, or until the quinoa is tender. At this point, the pudding will appear very liquid. It’s normal, and it will thicken as it cools.
- Let it cool. Remove from the heat and let cool completely before transferring to the refrigerator. In the meantime, prepare the blueberry compote.
Blueberry Compote
- Combine all of the ingredients. Add the blueberries, lemon juice, and maple syrup to a medium-sized saucepan.
- Cook. Heat over medium heat for 10-12 minutes or until the blueberries have melted. You can mash some blueberries with a spoon if you want. Let cool completely before transferring to the refrigerator.
- Serve. Once the pudding and blueberry compote have chilled for at least 4 hours, it’s time to serve. Pour about 1 cup of the quinoa pudding into a serving bowl and top with a few tablespoons of the blueberry compote. Enjoy!
- You can store the pudding and blueberry compote in the refrigerator for up to 5 days. I recommend keeping them separately and assembling just before serving. Otherwise, the blueberry compote will color your pudding blue.
Notes
Use a large, deep pot.
When quinoa is cooked in milk, it tends to bubble up and can easily overflow, creating a mess on your stove. That’s why it’s important to use a deep pot. To be extra safe, choose one where the quinoa and liquid don’t go over the halfway mark.Do not undercook or overcook the quinoa.
Taste the quinoa after 16-17 minutes of cooking. It should be very tender. If it’s still slightly crispy, let it cook for a few more minutes. Just be careful not to overcook it, or it will turn mushy. Remember, the pudding will look very liquid right after cooking, but will thicken as it cools.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Tried this recipe when you posted it in your reel last month. It was delicious and easy to make, and it has now become my family’s favorite dessert.