Creamy Brown Sugar Cinnamon Pudding
This recipe for Creamy Brown Sugar Cinnamon Pudding is made with our Success® Tri-Color Quinoa, brown sugar, cinnamon and sweet coconut milk, all bound together with rich egg yolks.
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 1 can (13.5 oz) light coconut milk
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- salt, to taste
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
This Creamy Brown Sugar Cinnamon Pudding is made with quinoa, coconut milk, cinnamon, egg yolks and a bit of vanilla.
Step 1
Empty contents of quinoa bag into a 2-quart saucepan. Add coconut milk, brown sugar, cinnamon and salt.
Step 2
Bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Step 3
Whisk egg yolks together in a small bowl. After 20 minutes, remove 1/4 cup of hot quinoa mixture and quickly whisk into egg yolks.
Step 4
Add this mixture back to remaining pudding, whisking constantly until pudding begins to thicken.
Step 5
Add vanilla and continue to stir and cook for 1 minute. Remove from heat and allow to cool, stirring occasionally.
Step 6
Serve warm or refrigerate for a firmer pudding.
Creamy Pudding with Quinoa
Want a dessert that tastes good, but isn’t super heavy? Then we’ve got just the sweet treat you’ve been looking for! This Creamy Brown Sugar Cinnamon Pudding is our not-so-guilty pleasure, made with Success® Boil-in-Bag Tri-Color Quinoa and all the fixings.
With a touch of vanilla, coconut milk and a dash of cinnamon, this treat is full of warm, tropical flavors. The addition of coconut milk makes our Success® Tri-Color Quinoa even tastier and gives this recipe a luscious, creamy texture.
Besides the coconut milk, this quinoa pudding gets a boost of velvety and rich texture from another key ingredient — egg yolks. That’s right, we’ll walk you through how to incorporate whisked egg yolks into hot quinoa until the mixture has fully thickened.
Looking for a new dinner idea? Try our: authentic Spanish rice recipe.
