Quinoa Sweet Pudding

Quinoa Sweet Pudding

Ingredients

4 cups quinoa

4 cups boiling water

2 teaspoons ground cinnamon

¾ cups shredded and toasted coconut

½ teaspoon vanilla

2 cups evaporated milk

1 cup raisins

½ cup coconut cream [NOT milk]

1 can condensed milk

1 cup white or brown sugar (optional)

Preparation

• Cut the shredded coconut with a pair of kitchen scissors. Put the coconut in a dry pan on the stove at medium heat and stir with a small spatula all over the pan. Do not allow the shredded coconut to stick to the bottom of the pan.

• You will see parts of the coconut becoming slightly brown. Stop toasting and place the coconut in a small bowl. Set aside.

• Open the evaporated milk, the condensed milk, get the raisins ready, and put 2 quarts of water.

• When the water is boiling turn of the heat. In a different pan pour 4 cups of the boiling water on medium heat. Place the quinoa into the water and stir it once in a while with a spatula.

• When the quinoa swells pour in the 2 cups of evaporated milk and keep stirring. When everything is boiling again add the vanilla and the ground cinnamon to the boiling quinoa.

• Stir frequently and do NOT let it stick to the bottom of the pan. Add more hot water if needed [not all kinds of quinoa are exactly the same]. Drop the heat to the minimum and cover the pan with a lid.

• After 10 or 15 minutes taste the quinoa. When it becomes really large [3 times its original volume] and somewhere between soft and 'al dente' it is done. Taste it several times and ask for help if necessary.

• When it is ready, uncover it, add the condensed milk, the raisins and the toasted coconut and stir with a spatula. Turn off the stove and let it seat there for 10 minutes more.

• Serve in small dessert cups and decorate each portion with a little dash of toasted coconut on top.