Coconut Quinoa Pudding With Blueberry Compote
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!
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.
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