Is it breakfast or dessert? Well you can kind of make it appropriate for whichever “meal” you like! I find it sweet enough with the coconut milk and mango base but you add a touch of maple syrup if you fancy a sweeter hit. When you’ve meal prepped far too much quinoa and you simply just need another alternative way to jazz it up.
Well there is no better way to jazz up leftover quinoa than to turn it in to a luxurious breakfast/pudding. It’s simple to make, and made all that bit more foolproof and speedy with the use of frozen mango chunks. I hate buying fresh mango’s because it’s so hit and miss. You can’t beat a beautifully fresh mango, but there is nothing more annoying than when you pay a fortune for two “perfectly ripe” mango’s only to slice into them to reveal a dry, slightly aniseed scented, firm fruit, that is seriously lacking in the juiciness stakes.
The combination of the naturally sweet coconut and mango is truly magical. A taste of the tropics, sunshine in a bowl that just can’t fail to put a smile on your face and a matching one in your belly. I of course went with toasted coconut, some fresh mango, a little mint and some roast finely chopped pistachios to top it all off. As well as dollop of coconut yogurt for a final flourish of creaminess.
Quinoa Mango Coconut PuddingPrint Recipe
- 200g frozen mango chunks
- 250g cooked quinoa
- 250ml full fat coconut milk
- 20g Pulsin Pea Protein
- Pinch of turmeric (optional for an extra golden hit)
- 1 tsp vanilla extract
- 2 tbsp maple syrup (optional)
- Pistachios, mint, mango, coconut yogurt to serve
Place mango through to vanilla into a pot. Bring to the boil and simmer for about 7 or 8 minutes; until the mango is soft and gooey and the mixture has thickened.
Add maple syrup to taste!
Serve topped with a dollop of coconut yogurt, some fresh mint, finely chopped pistachios and some mango chunks if desired.
You can make this at night and have it chilled the next morning for breakfast!