Quinoa has been proclaimed the “supergrain” by nutritionists because of its wonderful high protein content. This recipe allows Quinoa to take center stage as the main component of a chocolaty coconut dessert.

Ingredients

1 cup Quinoa
1/2 cup Canned Coconut Milk
½ cup Whole Milk
3 Large Eggs
⅜ cup+ 2 tsp. of Sugar
¼ tsp Fleur de Sel
½ tsp. Pure Madagascar Vanilla Extract
¼  cup Slivered Almonds
½ cup Dessicated Coconut
1/4 cup Dutch Process Cocoa Powder

1.  Toast coconut in oven on a baking sheet at 350 degrees F.  Coconut should be spread out evenly in a single layer.  Check on shredded coconut periodically, about every 4 minutes and carefully stir to ensure even cooking. Bake to desired level of brownness.
1. Boil quinoa in 2 cups of water. Once boiling, bring down to a simmer, cooking until all the water is absorbed.  Quinoa should look clear.
2. In a large bowl, blend milk, coconut milk, eggs, sugar, Pure Madagascar Vanilla Extract and Fleur de Sel salt until smooth.
3.  Add cooked Quinoa to this mixture.
4.  Stir in slivered almonds.
5.  Bake in a greased 9” metal pan in the oven at 350 degrees F for about 40 minutes or until a knife comes out clean.
6. Once pudding has cooled sift Dutch Cocoa Powder on top and sprinkle coconut shavings on top.

Pudding can be served warm or at room temperature but we think it’s best served cold after a couple of days of refrigeration.  In addition to dessert, it makes a great high protein breakfast.