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.

(2 votes, average: 3.50 out of 5)
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 25 mins
Servings
SERVES 4
Ready in
TOTAL TIME 30 mins

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. Delicious as is, this dessert is even more impressive topped with a homemade meringue.

    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.

    Step 7

  • If desired, top pudding with meringue.

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.

Once set, you’ll work on your homemade meringue. Not to worry — it’s a lot easier than it sounds! Read our instructions below and you’ll be set.

Homemade Meringue, Made Easy

You need egg yolks for the pudding so it makes sense to save the egg whites to make a meringue topping for this impressive dessert. To do so, simply beat egg whites in a very clean bowl until soft peaks form. Add 1-2 tablespoons of sugar and continue to beat until stiff peaks form. For best results, use immediately.