This morning I was browsing Instagram (as I am known to do) when I came across this photo of a Vegan Quinoa and Coconut Pudding. I hadn’t had breakfast and it looked damn good so I started looking in vain for the recipe. 

Nowhere to be found. 

Not one to be deterred by the lack of instructions, I headed to the kitchen and got busy with my craft. I came up with the following as a start.

• 1/2 cup quinoa (Bob’s Red Mill)
• 3 Tbsp unsweetened coconut (Bob’s Red Mill)
• 3/4 cup fat free milk (I’m not vegan and I won’t ever be one)
• 1/2 cup lite coconut milk (Thai Kitchen, organic)

Of course, I washed the quinoa first and then set the ingredients on the stove and brought them to a low boil. I turned down the heat and covered the pot with a lid. After about 15 minutes I checked on things. 

Despite the fact that most of the liquid was absorbed, the quinoa didn’t look like it was done — the hulls were still completely intact.  I figured that there must have been something about the milk/coconut milk mixture that prevented this — I hypothesized that it was the fat content of the coconut milk but that’s just a guess. 

So I added 1/4 cup of water to the pot and let it simmer for another 10 minutes. When I checked, the quinoa was done. 

I garnished the porridge with chopped walnuts, honey and raspberries. It turned out really good and packed a full 15 grams of protein to boot!

Here’s the final recipe:

• 1/2 cup quinoa (Bob’s Red Mill)
• 3 Tbsp unsweetened coconut (Bob’s Red Mill)
• 3/4 cup fat free milk (I’m not vegan and I won’t ever be one)
• 1/2 cup lite coconut milk (Thai Kitchen, organic)
• 1/4 cup water

According to MyFitnessPal the porridge packs 290 calories, 11 grams  fat, 37.2 grams carbohydrates, and 10.6 grams protein. (The walnuts made up the difference here folks)