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Creamed Quinoa coconut pots Recipe

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This recipe for Creamed Quinoa coconut pots, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Halbert

Category:
Category:

Ingredients:  
Ingredients:  
cup white quinoa
1 can light coconut milk
1 cup water
2 Tbsp organic raw honey
15 oz vanilla Greek yogurt

Directions:
Directions:
Rinse Quinoa, drain. Combine quinoa, milk, water, and honey in a medium sauce pan,over high heat. Bring to a boil. Boil gently, stirring occasionally for about 15 minutes, until thick and most of the liquid is absorbed. Transfer to a heat proof bowl (@ glass). Cool slightly. Cover and place in fridge till room temperature (about 30 minutes). Stir in yogurt. Refrigerate overnight. Divide between 4 bowls and top with choice of fruit @ mango, peaches, blueberries, mixed berries, raspberries, etc.

Number Of Servings:
Number Of Servings:
4 large
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a recipe I fell in love with while in Australia. I converted the recipe from metric to U.S. It is difficult to get right because of differences between ml and grams. So add or delete amounts of grain, milk, and yogurt to get it how you like it. This is the best breakfast EVER!!

 

 

 

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