|Serves||6 to 8|
Since quinoa is one of the most versatile, quick-cooking grains I know, I wasn’t very surprised to discover that it makes a terrific base for a dessert pudding. Stirring mashed banana in at the end gives this luscious pudding creaminess without the cream.
|1||can (13.5 ounces) unsweetened coconut milk|
|¼||cup sugar, plus more to taste|
|~||Pinch of salt|
|½||cup dried mango slices, snipped into ½-inch bits|
|1||packed teaspoon grated fresh ginger, plus more to taste|
|2||large ripe bananas|
|½||cup chopped walnuts, toasted|
Sweeten to taste with maple syrup or honey instead of sugar.
Use raisins or dried pineapple instead of dried mango.
Instead of walnuts, try Brazil nuts.
Serve with a scoop of mango or coconut sorbet.
Garnish with toasted, sweetened coconut flakes.
Top with slices of fresh mango instead of banana.
Culinate editor’s note: For an unusual look, try red quinoa instead of white.
This content is from the book Whole Grains for Busy People by Lorna Sass.
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