Tropical Dessert

Last year, I traveled to the jungle for a special day and instead of being able to leave as scheduled, our group was forced to stay an extra 4 or 5 days.

When people in Peru are not satisfied with something and they want their voice heard, they close down the roads and damage the cars and buses which try to go through. Through various circumstances, I have faced a few of these violent demonstrations, once by driving right through. The funny thing is that here, vehicle insurance actually includes damage from political demonstrations. Ha!

Because of our extended stay in the jungle, we were able to do and see more things than we had originally planned. One thing we were able to achieve was convincing someone to go up the coconut tree and bring down fresh coconuts. I have already mentioned I am not crazy about packaged, sweetened coconut but fresh coconuts are actually delicious!










I learned that day that I have indeed seen a variety of colors of coconut and there is a reason behind it. All of the different colors represent different stages of growth. With those different stages of growth, you are able to prepare certain foods. When the coconuts are green or yellow, their water is delicious and their flesh is soft enough to eat with a spoon, or with a spoon made from the shell of the coconut! When the coconuts turn a bit brown on the tree, they are perfect for making several sweet treats like chicharron de coco, alfaniques and simple shredded coconut.

Because there was such an amazing response to the Quinoa Flan I shared a couple weeks ago, I wanted to adapt some other sweet recipes to include quinoa. Quinoa is an excellent complement to a delicious meal, but it can certainly be made into a dessert or even a breakfast drink. (Hmmm...maybe you'd like to know how to drink quinoa for breakfast?)

Here is a tropical adaptation of rice pudding. The milk includes coconut milk and the rice is replaced with quinoa. Please do not assume this is the traditional recipe for Peruvian Rice Pudding, because it is rather different. But, it has a lovely similarity. The coconut is subtle and the nuttiness of the quinoa comes through. If you'd like, you may serve with other tropical fruits or toasted coconut.

Creamy Coconut Quinoa Pudding
Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains
Serves 4

2 1/2 cups of milk (can use lowfat)
1 cup of coconut milk (can use lowfat)
3/4 cup of quinoa, sorted* and rinsed (can be substituted with rice or barley)
1/2 cup of sugar, divided
1/4 teaspoon of salt
toasted coconut for garnish

In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt. Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally. Stir in the remaining sugar and set aside to cool. Just before serving, garnish with shaved coconut.

*When I say sorted, I mean to be sure you go through the quinoa to be sure there are no damaged grains, small pebbles or other such items to remove and discard. I am not sure if this is a problem in other countries, because I have only bought quinoa here in Peru. Nothing is worse than enjoying a creamy dessert only to find a tiny pebble in it!