Cinnamon Quinoa Pudding

How to make quinoa pudding

Here’s a healthier way to make traditional rice pudding.

When my kids go to visit their Papi and Tati, they know that in their Tati’s cozy kitchen they will find a pot of sweet, white rice pudding, affectionately dubbed “Tati Pudding”.

The sweet pudding is lovingly made with white rice, butter, refined sugar and creamy milk. None of which I even keep in my kitchen.

So when the kids begged and pleaded that I attempt to make “Tati Pudding” I turned to quinoa, coconut milk and coconut crystals to create a hearty and sweet pudding that they would enjoy.

This recipe is the perfect healthy replacement for sugary, white rice pudding. It’s sweet, hearty and wholesomely satisfying. Serve with an extra dose of coconut milk and sprinkle of coconut crystals to increase the yumminess factor 🙂

Cinnamon Quinoa Pudding
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 12


  1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
  2. Combine the coconut milk, water, coconut palm sugar, salt, cinnamon, vanilla and almond extract in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes, stirring every few minutes to avoid sticking.
  3. If you find that your pudding is dry then add a splash more coconut milk and water and cook totally covered for a few more minutes.
  4. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with freshly ground cinnamon.

Calories: 197     Fat: 14 g     Carbohydrates: 16 g     Sodium: 16 mg     Fiber: 1 g     Protein: 4 g    


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