A delightful coconut-infused quinoa pudding with the burst of freshness from juicy raspberries. This dairy-free and gluten-free dessert are perfect for a light and satisfying treat.
Ingredients: 1 cup quinoa. 2 cups coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh raspberries. Toasted coconut flakes for garnish.
Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, coconut milk, maple syrup, vanilla extract, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and mixture has thickened. Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork and let it cool to room temperature. Once cooled, gently fold in fresh raspberries. Refrigerate for at least 2 hours before serving. Serve chilled, garnished with toasted coconut flakes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Heistad Speidergruppe




















