Creamy Coconut Milk Quinoa Pudding

I hope your week is off to a good start.  We started with a bit of rain this morning but the sun is shining which means I will take my furry friend Lucy for a walk shortly.  I love taking Lucy for a stroll during the day–she’s a good friend and walking buddy! Here’s she is enjoying some lake time this summer!IMG_8797

Summertime takes me out of my kitchen a bit….I am too busy outside enjoying the weather but…

I have been experimented with quinoa in a variety of different recipes.  Last week, I made a creamy quinoa pudding out of light coconut milk, maple syrup and vanilla bean paste.

I added a dollop of whipped cream (the real stuff) and a few fresh local organic blueberries.


I started with a tri-color quinoa that I soaked and drained to remove the bitter saponins on the outside of the quinoa grain.

I boiled the the coconut milk and added the quinoa and then simmered for about 30 minutes.  Stirring occasionally until a creamy pudding consistency.  Don’t overcook or it will be too dry and not very ‘pudding-like”.

I popped the mixture in the refrigerator and when it was cooled, enjoyed this yumminess as an afternoon snack. Quinoa (pronounced: keen-wah) is a great gluten free, magnesium and fiber rich grain.


Creamy Coconut Milk Quinoa Pudding

Category: Low FODMAP Breakfast/Smoothies, Low FODMAP Desserts & Other, Low FODMAP Recipes

Creamy Coconut Milk Quinoa Pudding


  • 3/4 cup uncooked quinoa (red, white, tri-color), drain and rinse
  • 1 (14 ounce) can light coconut milk
  • 2 Tablespoons 100% pure maple syrup
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Garnish: 1 Tablespoon whipped cream and fresh blueberries


  1. Bring coconut milk and quinoa in small sauce pan to boil over high heat.
  2. Reduce heat to medium low, add in maple syrup and vanilla and continue to cook, stirring occasionally, about 30 minutes until mixture is creamy and pudding light consistency.
  3. Place mixture in bowl in refrigerator to cool down, a couple hours.
  4. Serve about 1/2 -3/4 cup serving of pudding in small dish.
  5. Garnish with a dollop of whipped cream and handful of fresh blueberries.
  6. Add some almond slices or walnuts if desired, 1 Tablespoon, chopped.


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