Quinoa is such a healthy powerhouse seed that I want to include it in Nate’s diet on a regular basis. He isn’t crazy about the texture, though. I understand why his 19-month old tongue doesn’t like how it feels. It’s tiny and all those little pieces just roll around. It’s not as easy as eating a sweet potato or a cracker.
I’ve been looking for creative ways to use quinoa so that it’s easier to eat and toddler friendly.
Here, I modified my dairy-full quinoa pudding recipe. It was quite simple to do and is still rich and creamy. I used coconut milk (from a can) and coconut milk beverage (from a carton). You can use any dairy-free milk you choose, and in any proportion. The more calorie & fat-rich milk you use, the creamier the final pudding will be.
I like Thai Kitchen Coconut Milk best when making whipped coconut cream, but for this recipe any canned coconut milk will do. Read labels because some of the less expensive brands aren’t pure coconut milk and instead add water and guar gum.