Tropical Coconut Quinoa Pudding

Tropical Coconut Quinoa Pudding Recipe

Servings: 4-6

Cooking Time: 30-40 minutes

Prep Time: 20 minutes

Food Safety Tips:

• Wash your hands thoroughly before starting to cook and handle the quinoa and other ingredients.
• Make sure all utensils and equipment are thoroughly cleaned and sanitized before use.
• Cook the quinoa to the recommended temperature to ensure food safety (165°F - 71°C).
• Chill the pudding to the recommended temperature to ensure food safety (40°F - 4°C).
• Consume the pudding within 3-5 days of preparation.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 4 cups water or vegetable broth
• 1 can (14 oz) full-fat coconut milk, shaken well before using
• 1/4 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped fresh pineapple, drained from excess liquid
• 1/4 cup chopped fresh mango, drained from excess liquid
• 1 tablespoon unsweetened shredded coconut, for garnish
• 10-12 toasted coconut flakes, for garnish

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold running water, stirring occasionally, until the water runs clear. Drain and set aside.
2. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water has been absorbed.
3. Remove the saucepan from the heat and stir in the coconut milk, sugar, unsweetened shredded coconut, and salt until well combined. Let it cool slightly.
4. Stir in the vanilla extract and ground cardamom.
5. Fluff the cooked quinoa with a fork and add it to the saucepan with the coconut mixture. Stir until the quinoa is well coated.
6. Fold in the chopped pineapple and mango.
7. Transfer the pudding to an airtight container and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the pudding to chill.
8. Just before serving, sprinkle the unsweetened shredded coconut on top of the pudding and garnish with toasted coconut flakes.

Storage and Safety:

• Store the pudding in an airtight container in the refrigerator at 40°F (4°C) or below.
• Consume the pudding within 3-5 days of preparation.
• When reheating the pudding, ensure it reaches a minimum internal temperature of 165°F (71°C) before serving.

Who this recipe is good for:

• Health-conscious individuals: This recipe is a great option for those looking for a healthy dessert option. Quinoa provides a good source of protein, fiber, and iron, while coconut milk adds healthy fats. The addition of fresh pineapple and mango provides essential vitamins and antioxidants.
• Vegetarians and vegans: This recipe is free from animal products, making it a suitable option for vegetarians and vegans.
• Those with dietary restrictions: Gluten-free, dairy-free, and refined sugar-free, this recipe is a great option for those with specific dietary restrictions.
• Fans of tropical flavors: The combination of coconut, pineapple, and mango will appeal to those who enjoy tropical flavors and exotic desserts.

Who this recipe is bad for:

• Those with coconut allergies or intolerances: Unfortunately, this recipe contains full-fat coconut milk, making it unsuitable for those with coconut allergies or intolerances.
• Those with high cholesterol: While coconut milk contains saturated fat, it is still high in calories and may not be suitable for those with high cholesterol or heart health concerns.
• Those with food sensitivities: Some people may be sensitive to the spices used in this recipe, such as vanilla or cardamom, making it unsuitable for them.
• Those on a low-calorie diet: With 400-600 calories per serving, this recipe may not be suitable for those on a very low-calorie diet.