If you’re looking for a dessert that’s both comforting and nourishing, this Classic Coconut-Milk Quinoa Pudding is a perfect choice. It’s rich and creamy like rice pudding but made with protein-packed quinoa, giving it a nutty flavor and a wholesome twist.
Cooked slowly with coconut milk and sweetened with a touch of honey or maple syrup, it’s a dessert that doubles as a hearty breakfast.
This recipe became a staple in our kitchen because it’s easy to make, naturally gluten-free, and can be served warm or chilled.
The quinoa cooks to a tender, creamy consistency, while coconut milk adds richness and a tropical flavor. It’s simple yet feels special, making it great for both everyday treats and gatherings.
Why You’ll Love This Recipe
This Coconut-Milk Quinoa Pudding has all the comforting qualities of a classic pudding but with the added nutrition of quinoa. It’s rich, slightly nutty, and not overly sweet, making it versatile for both dessert and breakfast.
It’s also naturally gluten-free and dairy-free, with simple ingredients you probably already have on hand. You can customize it with toppings like fruit, nuts, or extra coconut flakes to make it as simple or fancy as you like.
What You’ll Need
- 1 cup uncooked quinoa, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water or milk of choice
- ¼ cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- Pinch of salt
- Toasted coconut flakes, fresh fruit, or nuts for garnish
Pro Tips
- Rinse quinoa well to remove its natural bitterness.
- Stir frequently while cooking to prevent sticking and ensure a creamy texture.
- Sweeten gradually—add honey or maple syrup to taste.
- Serve warm or chilled—it’s delicious both ways.
- Top creatively—try mango, pineapple, or chopped nuts for extra flavor.
Tools You’ll Need
- Medium saucepan
- Whisk or wooden spoon
- Fine mesh strainer
- Measuring cups and spoons
Substitutions and Variations
- Sweetener options: Use agave or coconut sugar instead of honey.
- Extra flavor: Add cardamom, nutmeg, or a splash of rum extract.
- Protein boost: Stir in a spoonful of nut butter or protein powder.
- Tropical twist: Top with diced mango, pineapple, or papaya.
Make-Ahead Tips
- Cook the pudding ahead and store it in the fridge for up to 3–4 days.
- Reheat gently on the stove with a splash of milk to bring back creaminess.
- Add toppings just before serving for freshness.
How to Make Classic Coconut-Milk Quinoa Pudding
1. Rinse and Cook the Quinoa
Rinse quinoa thoroughly. In a medium saucepan, combine quinoa, coconut milk, and water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until quinoa is tender.
2. Sweeten and Flavor
Remove the lid and stir in honey or maple syrup, vanilla extract, cinnamon (if using), and a pinch of salt. Cook uncovered for another 5–10 minutes, stirring frequently, until thick and creamy.
3. Adjust Consistency
Add a splash of milk if you prefer a looser pudding or cook a bit longer for a thicker texture.
4. Serve the Pudding
Spoon into bowls. Top with toasted coconut flakes, fruit, and a drizzle of honey or syrup.
Leftovers and Storage
Store pudding in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of milk.
Freezing is not recommended, as it changes the texture.
Nutrition & Benefits
This pudding is a wholesome dessert or breakfast that combines plant-based protein from quinoa with healthy fats from coconut milk.
It’s rich in fiber and naturally sweetened, making it a more nourishing option than traditional puddings.
Recipe FAQ
1. Can I use light coconut milk instead of full-fat?
Yes, but full-fat coconut milk provides a richer, creamier texture. Light coconut milk will work if you prefer a lighter version, though it may be slightly thinner.
2. Is this pudding sweet enough for dessert?
Yes, but it’s mildly sweet. You can adjust the honey or maple syrup to taste or add a drizzle of extra sweetener when serving for a more dessert-like feel.
3. Can I make this ahead of time?
Absolutely. It keeps well in the fridge for up to 4 days. Reheat with a splash of milk to restore creaminess, or enjoy it cold straight from the fridge.
4. Is it suitable for kids or picky eaters?
Yes, it’s kid-friendly and can be served like oatmeal with their favorite toppings like bananas, berries, or chocolate chips.
5. Can I use leftover cooked quinoa?
Yes! Add it to warm coconut milk and simmer until thick and creamy. Start with less liquid since the quinoa is already cooked.
Creamy, Comforting, and Full of Flavor
This Classic Coconut-Milk Quinoa Pudding is a delicious blend of comfort and nutrition. It’s easy to make, endlessly customizable, and perfect for any time of day.
Whether you serve it warm as a cozy dessert or chilled for breakfast, it’s a creamy, naturally sweet treat that everyone will love.