Quinoa Coconut Pudding*, a delightful affair.
- 1/3 c. turbinado sugar
- 2 eggs
- 2 T butter
- 1 T vanilla
- 1 tsp cinnamon
- 1 c. coconut milk beverage
- 1 1/2 c. cooked quinoa
- 1/3 c. sweetened coconut flakes
- 1/3 c. slivered almonds
- dash of nutmeg
Preheat oven to 350 degrees. Mix melted butter with sugar. Add the eggs, vanilla, and cinnamon. Pour in the coconut milk slowly and mix well. In a separate bowl, mix the quinoa, coconut flakes, and almonds. Combine the two. Pour pudding into a deep, greased oven-safe bowl. Sprinkle the top with nutmeg and extra coconut flakes. Bake for 40 minutes.
Throw some raspberries on top, of course.
*Altered slightly from this recipe.