Description
Coconut Quinoa Pudding With Blueberry Compote brings creamy coconut flavor and tender quinoa together with a bright, juicy blueberry topping. Enjoy this wholesome, naturally delicious treat for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup (170 g) uncooked white quinoa, rinsed
- 1 can (13.5 oz or 400 ml) full-fat coconut milk
- 1 cup (240 ml) unsweetened almond milk or regular milk
- 2 tablespoons (25 g) maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 small pinch salt
- 2 cups (300 g) fresh or frozen blueberries
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (25 g) maple syrup
- 2 tablespoons (30 ml) water
- 1 teaspoon (3 g) lemon zest, optional
- Fresh blueberries, optional for serving
- Toasted coconut flakes, optional for serving
- Chopped almonds, optional for serving
Instructions
- Rinse the quinoa thoroughly under cool running water and drain well.
- Combine the quinoa, coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and salt in a medium saucepan.
- Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
- Cook for 20–25 minutes, stirring regularly, until the quinoa becomes tender and the pudding turns creamy. Add extra milk if needed.
- In a separate saucepan, combine the blueberries, lemon juice, maple syrup, water, and optional lemon zest.
- Simmer the blueberry mixture over medium-low heat for 6–10 minutes, stirring occasionally, until the berries soften and release their juices.
- Remove the quinoa pudding from the heat and let it rest for five minutes. Adjust the consistency with a splash of milk if necessary.
- Spoon the pudding into serving bowls or dessert glasses and top with the blueberry compote.
- Garnish with fresh blueberries, toasted coconut flakes, or chopped almonds, if desired.
- Serve warm or refrigerate until chilled before serving.
- Prep Time: 25
- Cuisine: amircain