This Quinoa Brown Sugar Pudding is made with creamy coconut milk, cinnamon, egg yolks, and a bit of vanilla. Topped with a homemade meringue. Trust us, it’s a winner.
Empty contents of quinoa bag into a 2-quart saucepan. Add coconut milk, sugar, cinnamon, and salt.
Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally.
Whisk egg yolks in a small bowl. Remove ¼ cup of hot quinoa mixture and quickly whisk into egg yolks.
Add this mixture back to remaining pudding, whisking constantly until pudding begins to thicken.
Add vanilla and continue to stir and cook for 1 minute. Remove from heat and allow to cool, stirring occasionally.
Serve warm or refrigerate for a firmer pudding.
Top pudding with meringue.
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 our Boil-in-Bag Tri-Color Quinoa and all the fixings.
Enjoy a touch of vanilla, mixed with coconut milk and a dash of cinnamon spice. The addition of coconut milk makes our Success® Tri-Color Quinoa all the tastier – not to mention it gives this recipe a tasty creamy texture.
Besides its sweet and cinnamon-y taste, this quinoa pudding also gets a boost of velvety and rich texture from one key ingredient – egg yolks. That’s right, we’ll walk you through how to incorporate whisked egg yolks and hot quinoa until the mixture has fully thickened.
Once set, you’ll work on your homemade meringue. Not to worry – it’s a lot easier than it sounds. Read our instructions below!
Use egg whites to make a meringue topping. Beat egg whites in a bowl until soft peaks form. Add 1-2 tablespoons of sugar and continue to beat until stiff peaks form.