Today we see a recipe similar to rice pudding that can be used as an alternative to porridge: coconut milk quinoa. Highly digestible, it can be prepared in advance, it is a delicious and filling cream and it is a perfect breakfast that does not even contain cereals, and is more protein and less loaded with carbohydrates than rice pudding. So if you like rice pudding but would like to change, I recommend this quinoa with coconut milk: also ideal for a children’s snack! Here is the recipe.

Quinoa with coconut milk: an alternative version to rice with milk
for 3 portions
100 gr of quinoa then soaked for a few hours and rinsed
400 ml of Alpro-type vegetable coconut drink + 30 ml of fresh whipping cream
30 gr honey
125 grams of blueberries or other red fruits
cinnamon or vanilla flavoring (optional) or unsweetened cocoa (optional)

Procedure: 
Boil the quinoa in a small saucepan in coconut milk over high heat, with a pinch of salt: then, once the mixture boils, lower the heat to low intensity and mix for about 30 minutes. When the mixture has become thick, turn off the heat and add the vanilla flavor, malt or honey and 30 ml of cream when cold. Mix well and leave to cool. Add the blueberries, mix and transfer the mixture into 3 bowls. Refrigerate and consume after 5-6 hours or the next day.

Calories per serving: 235. Carbohydrates: 40 grams, proteins: 4.5, fats: 6.5