Quinoa coconut cream pudding

Ingredients for 4 servings:

• 240 g water
• 100g quinoa
• 1 pinch of salt
• 300 g coconut milk
• 60 g brown sugar
• 2 eggs, size M
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 vanilla pod(s), including the pulp
• 200 g cream
• 1 pack of cream stiffener
• some fruit of your choice, for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

simple and very tasty

Rinse the quinoa thoroughly under clean water in a sieve. Heat 240g of water with a pinch of salt, stir in the rinsed quinoa, and simmer for about 18 minutes, until all the water is absorbed. Stir frequently. Combine the coconut milk, sugar, eggs, lemon, and vanilla seeds. Add to the quinoa and simmer gently for about 2-3 minutes, stirring constantly. Then refrigerate to cool. Whip the cream with the cream stabilizer until stiff and stir into the cold quinoa pudding. Ladle into bowls and garnish with fruit of your choice.