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Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice.
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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.
Awkwaaard.
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.
Servings: 4 Servings
Calories Per Serving: 913 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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?
Could you do rice instead of quinoa? If yes, how much? I love your honesty and i love your recipes!!!! It increases my confidence in cooking when i make them
Hey Dana,
I’ve never tried this recipe with rice, I am sure it would work just fine for you though! I hope you love this recipe, please let me know if you give it a try! xTieghan
Thanks for this recipe. Despite the fact that i felt rather exhausted by the endless length of the article you wrote (scroll, scroll, scroll….what? still more? scroll scroll…) I can’t wait to try the recipe! Thanks!
Instead of coconut milk could you use unsweetened almond milk or another substitute?
Thank you
Hey Elleen! You need to use a milk with some fat in it, so whole milk, whole goats milk or canned coconut milk would all work really well. I have never tried almond milk, so I can not say for sure whether or not that would work. Please let me know if you have other questions. Hope you love the pudding!
I tried this and we couldn’t quite enjoy it because it had a sort of bitter taste. I used white quinoa (365 brand, organic) and wonder if I should have used another type?
HI, I am so sorry. No idea why this would be bitter. I don;t think it would be the quinoa, did you rinse it before cooking?
Nope! Is this something I was supposed to do? oops.
Yes, you want to rinse the quinoa first to get any grit off.
This recipe is so so good! my husband and I loved it so much. Thank you for sharing it!
So excited you guys love it. Thank you!
Let’s add some dark chocolate shavings to push this thing over the top.. Fabulous recipe!!
Haha! Normally I would be right there with you, but I actually tried this with chocolate and preferred it without. But be my guest!
Thanks! 🙂
This looks incredible! I have some quinoa that is just dying to be used in this dish! Yum!
Hi! This looks so delicious. I’m considering making it for a dinner party I’m having Tuesday and wondering – do you think it would be fine if made Sunday and refrigerated? I’d like to get as much done as possible in advance. Please let me know. Thanks!
Yup, that will be perfect!! Hope everyone loves this! Thanks!
Saw this on Pinterest as a suggested pin and I’m glad! This looks so delicious. If I don’t have any vanilla beans on hand, should I just increase the vanilla extract?
Thanks Jennifer!! Yea, just add 1/4 teaspoon more. Hope you love this and thank you so much for clicking over! 🙂
Beautiful shot and great recipe! I love quinoa and chia seeds pudding, I am always experimenting with different flavor combination. I can’t wait to try this it looks SO good! You had me at coconut + raspberries 🙂
Thank you so much! 🙂
I was curious if I could use coconut almond milk for this recipe? Love, love, love rice pudding & can’t wait to give this a try! Thanks.
Hey Jamie! I think that would work fine, but maybe use a little cream to keep things creamy. Hope you love this! Thanks!