This vanilla bean coconut quinoa pudding is a delightful and healthy dessert option for any occasion. It offers a creamy, satisfying texture without dairy, making it a perfect choice for those with dietary restrictions or anyone seeking a lighter sweet treat. The star of this quinoa pudding is the infusion of real vanilla bean and rich coconut milk, creating a complex and comforting flavor profile. Paired with the sweet-tartness of honey-drizzled raspberries and the crunch of toasted nuts and coconut, it’s a dessert that truly sings.

⏱ Time: 35 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Dreamy Vanilla Bean Coconut Quinoa Pudding! Quinoa pudding: make this creamy, dairy-free dessert in 35 minutes. Vanilla bean coconut flavor with honey raspberri

Dreamy Vanilla Bean Coconut Quinoa Pudding!

This vanilla bean coconut quinoa pudding is a delightful and healthy dessert option for any occasion. It offers a creamy, satisfying texture without dairy, making it a perfect choice for those with dietary restrictions or anyone seeking a lighter sweet treat. The star of this quinoa pudding is the infusion of real vanilla bean and rich coconut milk, creating a complex and comforting flavor profile. Paired with the sweet-tartness of honey-drizzled raspberries and the crunch of toasted nuts and co
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 cups canned coconut milk
  • 1 large vanilla bean, seed scraped
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut sugar
  • pinch salt
  • 1 cup uncooked quinoa
  • 1/2 cup toasted unsweetened coconut
  • 1/2 cup toasted slivered almonds
  • 8 ounces fresh raspberries
  • 2-4 tablespoons honey

Method
 

  1. Combine the coconut milk, coconut sugar, salt and vanilla bean in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the quinoa is cooked and the milk has thickened add the vanilla extract. Remove from the heat and allow to cool slightly. Ladle into bowls or jars or store in the fridge if you prefer to eat cold.
  2. Add the raspberries to a bowl and gently toss them with the honey.
  3. Sprinkle each serving of pudding with toasted coconut and toasted slivered almonds. Add the raspberries. Enjoy warm or cold!

Notes

– For an extra rich pudding, use full-fat coconut milk.
– Adjust sweetness by varying the amount of honey and coconut sugar.
– Serve warm for a comforting dessert or chilled for a refreshing treat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For an extra rich pudding, use full-fat coconut milk.
  • Adjust sweetness by varying the amount of honey and coconut sugar.
  • Serve warm for a comforting dessert or chilled for a refreshing treat.

Enjoy this simple yet elegant vanilla bean coconut quinoa pudding, a healthy and delicious way to end any meal.

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