Quinoa, Creamy Coconut & Mango Pudding


140g quinoa, rinsed and drained
2x 400g cans coconut milk, plus extra 120ml
150g sugar
2 fresh mangoes
40g toasted coconut flakes

Serves 6-8

Recipe kindly shared by Rena Patten



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.

Final assembly:
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.

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