This week I’m sharing a creamy coconut quinoa pudding recipe which you can make at home.

Creamy Quinoa Coconut Pudding

½ cup cooked quinoa

½ cup water

1 cup milk or dairy free milk

½ cup coconut milk

½ tsp cinnamon powder

1 tbsp shredded coconut

Pinch of ground cardamom

1 tsp raw sugar

4 pistachio, chopped

6 raspberries

1/8 cup pomegranate seeds 

In a large pan combine all the ingredients except the pistachio and pomegranate seeds.

Bring to a boil, then lower the heat and let it simmer for 20 minutes until the quinoa is soft.  If it is too thick, you can add in some more water or milk to get it to your desired consistency. 

Pour the quinoa pudding into dessert glasses and layer the raspberries, chopped pistachio and pomegranate seeds over before serving. Can also serve with fresh berries. 

This can be served as a warm pudding in the colder months or refrigerated and served chilled in the summer.  Serves 2.

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