There’s something hearty, warming and deliciously creamy about this little pudding. The richness of the coconut milk and the mushiness of the quinoa along with the slight crisp bananas layered over the top, and the crunch of the lightly burnt sugar provide a lovely balance. The cardamom along with the sugar make it all so Indian-dessert like! You can also serve along with a dollop of vanilla coconut yoghurt if it’s for a special brekkie.
Makes 2 small bowls
250ml coconut milk
½ teaspoon ground cardamom
2 dates, chopped
1 tablespoon jaggery, coconut sugar or brown sugar
½ banana, thinly sliced
4-5 broken walnuts
Boil the quinoa in the measured water for around 20 minutes until all the water is soaked up. There is extra water in this measurement because the quinoa should be very soft, almost mushy. Now add the coconut milk in the same pan as well as the cardamom, dates, jaggery and walnuts and stir together for a few minutes. Pour into your serving bowl and top and switch on your grill. Place thin slices of banana over the top of the pudding, making two layers so that there is enough banana. Drizzle over more coconut sugar or brown sugar as well as a little sprinkle of ground cardamom. Now place under grill for around 10 minutes, making sure it doesn’t burn. The sugar should nicely brown.