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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?
I totally feel you because my brain does the same thing — obsesses over things that I would totally rather shove aside. I’ve actually been dealing with this too the past few days, so I’m right there with you!! Thank god I’m not the only one. 🙂
Ugh. It is the worst, right?? Hope you have settled things and all is good now!!
Thanks Alexandra and I hope you have a great weekend!
I so do love rice pudding and because I am obsessed with quinoa (and coconut and honey and fresh berries and everything in this dessert), I know I’ll go bonkers over this.
Gorgeous! Almost too pretty to eat…almost! I can see why your mom improved. And i just love that this is so nutritious too! Thank you for sharing!
So many gorgeous photos…it’s hard to decide which one to pin! But these are some of my favorite ingredients, especially those raspberries on top. Yum!
Aww, thank you so much!! It means a lot!
What a gorgeous photo – I want that dress and this pudding!
Too funny about the guy on the trail… oops!
Thanks Kristen! 🙂
How lucky to have trail to walk each morning. Hopefully that helps with focusing, because it sure doesn’t come with age, at least as far as I can tell 🙂 The pudding looks amazing- I think I could serve it as breakfast or dessert!
I know, so lucky. I love it!!
Thank you!
This is so gorgeous, I love the honey drizzled raspberries. Thanks for sharing your story about the hike – hilarious! I needed a laugh and that did it :).
Haha! Awesome! Very happy to make you laugh. Thanks Laura!
this looks just like tapioca pudding (my favorite as a kid) only probably with a much better, nuttier flavor and more protein! and coconut which obviously make everything better! genius — and great photos, I love the tiny hands!
Thanks Katie!! I agree, coconut makes everything better!
Your pictures today are extra gorgeous!!
Thank you!!
This looks so gooooood! I love rice pudding, but never thought of trying it with quinoa—brilliant!
So jealous of your hiking trail so close by! I want to get a few good hikes in this Summer (preferably free of peeing men, haha!)
Haha! Yes, that would be nice! Thanks Rachael and I hope you do get those hikes in!
Can you replace the coconut milk for another??
I’m encouraged to eat the quinoa but my doctor does not want me to get on the coconut milk bandwagon. I have a bit of weight to lose–ugh.
Hi! You can use 3 cups regular milk and 1 cup half and half or cream. Or possible 4 cups whole milk. Hope you love this. THANKS!
Haha when life gives you a bucket of raspberries, you make something amazing like this! This pudding looks like a great summer treat and I can see myself putting this in mason jars and having them as an afternoon snack!!
Thanks Julie!! This is perfect far a mason jar snack! 🙂
Gorgeousness in a bowl! And I am just like you when it comes to summer… such an early bird (well, the babe helps with that, too ;)). Love that sunshine can make any day better! Along with eleventy billion servings of this pudding. 😉
Ha! Thanks so much, Stephanie!! 🙂 And yes, pudding forever!
This pudding has my name written all over it. I understand what you mean about obsessing over things to the point where you want to explode. That is pretty much been my life for the past year!
Thanks!! Hoping pudding makes things better! 🙂
I just love fresh raspberries. This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1jlh94r
Cheers,
Lori
Thanks so much, Lori! I will try and check it out. Thanks! 🙂