Toasting the coconut flakes:
Place coconut flakes into a small non-stick frying pan and toast over a low heat – there’s no need to add any oil or butter.
Prepare the quinoa:
Place the quinoa in a large saucepan with all the coconut milk and sugar. Bring to the boil then reduce the heat, cover and simmer on low heat for 20-25 minutes until thick and creamy.
Prepare the mangoes:
Meanwhile, peel the mangoes. Thinly slice half of one to use as a decoration later; set aside. Cut the remaining mangoes into small pieces.
When the quinoa is soft and cooked, stir through the mango pieces and pour into individual bowls or a large serving bowl.
Sprinkle with the toasted coconut and decorate with the slices of mango.
Refrigerate before serving.Return to Recipe Listing >