There are times when you reach back in the back of the cupboard and there is this can of exotic something and you think why did I buy this. Well that's exactly what happened we had a can of Cream of Coconut sitting back in the cupboard and my husband said we need to use this, I said well the kitchen is yours see what you can do with it.
Here is what he did and it turned out great!
Recipe
1 c. uncooked quinoa (pre-rinsed) (170 g)
3 c. water (711 g)
I can 15oz can of Cream Of Coconut
1/4 c. sugar (you can use artificial sweeteners are fine)
1 T. molasses (cane syrup or dark corn syrup)
4 T. butter (57 g)
1 c. raisins (80 g)
1 1/2 T. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
This is a very easy make ahead desert that freezes well, and is good for you.
Add the pre-rinsed quinoa to the 3 cups of boiling water. Cover the pot and bring back up to a slow boil. Boil for 12-25 minutes or until all of the water is absorbed.
Stir in the can of Cream of Coconut, sugar, molasses, butter and raisins. Cook on low temperature another 20 minutes while stirring frequently, until most of the fluid is absorbed. The pudding will thicken even more as it cools.
Remove from the heat and stir in the vanilla, cinnamon and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve.
We put the puddings into individual 6 oz. servings and freeze. The frozen pudding will thaw in the refrigerator with 24 hours or about 2 hours at room temperature. Heat in the microwave or on the stove top if you like it warm and add a little milk if necessary.
Serve at room temperature or warmer
Here is what he did and it turned out great!
Recipe
1 c. uncooked quinoa (pre-rinsed) (170 g)
3 c. water (711 g)
I can 15oz can of Cream Of Coconut
1/4 c. sugar (you can use artificial sweeteners are fine)
1 T. molasses (cane syrup or dark corn syrup)
4 T. butter (57 g)
1 c. raisins (80 g)
1 1/2 T. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
This is a very easy make ahead desert that freezes well, and is good for you.
Add the pre-rinsed quinoa to the 3 cups of boiling water. Cover the pot and bring back up to a slow boil. Boil for 12-25 minutes or until all of the water is absorbed.
Stir in the can of Cream of Coconut, sugar, molasses, butter and raisins. Cook on low temperature another 20 minutes while stirring frequently, until most of the fluid is absorbed. The pudding will thicken even more as it cools.
Remove from the heat and stir in the vanilla, cinnamon and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve.
We put the puddings into individual 6 oz. servings and freeze. The frozen pudding will thaw in the refrigerator with 24 hours or about 2 hours at room temperature. Heat in the microwave or on the stove top if you like it warm and add a little milk if necessary.
Serve at room temperature or warmer
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