When life gives you buckets of raspberries…
Umm, you eat them up!!
Or at least I do, but I contained myself and saved a few for the top of this pudding. One, because I thought it would be kind of pretty and two, the tart and delicate raspberries are perfect for this light pudding that triples as dessert, breakfast or snack.
Don’t you just love when you can eat dessert for breakfast and not feel guilty about it? It’s pretty fun.
So, I’m sure everyone is familiar with rice pudding? This pudding is comparable, except that it is way healthier and well – better.
It passed the test of the ultimate rice pudding lover, my mom. She agreed this version is better and she sure didn’t mind that it’s higher in protein and lighter in calories.
And, there is toasted coconut involved. Anything that involves some toasted coconut is always a winner.
Sorry, but I need to change the subject for a minute.
This Tuesday seems to have sucked the words right out of my brain. Instead, I am thinking about some pretty stupid stuff that has been irritating me all day and it’s so annoying.
Unfortunately, I am one of those people that can really get hung up on things. Obsess even. To the point of literally driving myself crazy until I explode. Then there are tears, but then it eventually gets worked out. Tears kind of help me resolve things and see them in a better light. Or at least I just feel better after a good cry.
FYI, it is so annoying.
If I could, I would be more like my mom who somehow seems to tune anything and everything out and just focus on what she needs to. Maybe this skill will come with age or something, but really I think it is just a master talent of hers that I greatly envy.
It’s life I guess.
But let’s just talk about happy stuff that doesn’t frustrate the heck out of me. Stuff like these long summer days that are literally making me so happy to get up every morning at the crack of dawn. I don’t even need my alarm anymore because that big, bright Colorado sun shines in my room and makes me just want to jump right out of bed. Sounds totally cheesy, but I swear when that sun shines it’s always the best feeling.
Also, my warm summer hikes. Oh my gosh, I feel so lucky to have an awesome trail like five feet from my front door. It’s just amazing and it’s an incredible hike. Hard going up because it’s freaking steep, but it’s the best start to my day. I love it.
However, I did have quite an awkward moment last Thursday. Uncharacteristically, a couple had started up on the trail before me. Only I must have been going faster than they were. The guy must have really not expected to see anyone up on the trail that early because I turned the corner and well, there he was, practically right next to me, peeing off the side of the cliff.
Awkward times 10 actually.
But I just passed them with a smile and went on my way. So no harm done, except I think he was pretty embarrassed.
Anyway, none of that has anything to do with this pudding, but then again, when do my posts ever really flow together? That’s just me, all over the place.
What I do know is that I loved this simple pudding. It’s simple flavors and the way it’s just perfect any time of the day. Mom and I actually LOVED it right off the stove. Pure comfort. We even ate it straight from the pot. Mom taught me that sometimes some of best things are enjoyed most the un-proper way. Hello? Cookie dough straight out of the bowl and fingers full of cake batter!
Yup, mom’s a smart lady.
Vanilla Bean Coconut Quinoa Pudding with Honey Drizzled Raspberries.
- Yields: 4 BOWLS OR JARS
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- 4 cups canned coconut milk, plus more if desired
- 1 large vanilla beans, seed scraped + pods reserved
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar or brown sugar
- pinch of salt
- 1 cup uncooked quinoa
- 1/2 cup toasted unsweetened coconut
- 1/2 cup toasted slivered almonds
- 8 ounces fresh raspberries
- 2-4 tablespoons honey (depending on how sweet you like it)
Combine the coconut milk, coconut sugar, salt and vanilla bean in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the quinoa is cooked and the milk has thickened add the vanilla extract. Remove from the heat and allow to cool slightly. Ladle into bowls or jars or store in the fridge if you prefer to eat cold.
Add the raspberries to a bowl and gently toss them with the honey.
Sprinkle each serving of pudding with toasted coconut and toasted slivered almonds. Add the raspberries. Enjoy warm or cold!
Off to feed the chickens. You think they’d like quinoa?