Monday, May 2, 2011


Sneaky, sneaky, sneaky!!! That’s what you are going to start saying about me. I think that I should change the title of this blog to “The Stuff I Sneak Into My Kids’ Food.” Instead of your standard tapioca pudding or rice pudding, I turned it tropical and snuck in some healthy stuff too. The quinoa adds a nice chewy texture with a subtly nutty flavor. As you know, quinoa is a complete protein grain. That means that it provides all the essential amino acids in a balanced pattern. It contains more high quality protein than any other grain, too.  Coconut milk, while being relatively fatty, has some health benefits too. Coconut milk is high in iron, with 22% of the recommended daily allowance. Coconut milk is also high in magnesium, phosphorus, potassium, copper, selenium, zinc, folate and vitamin C. There are some internet reports that state that coconut milk may help blood cholesterol levels by raising the levels of LDL (the good cholesterol), while not affecting levels of HDL (the bad cholesterol) – so the extra fat may be worth it! Don’t get me wrong, eating this dish isn’t going to make you skinny or satisfy all of your daily requirements, but it has enough health benefits so you don’t feel like a fool for eating it. Not to mention the fact that this dessert is a hit with the kiddos. (Bananas? Pudding? How can it not be?!)

Note: If you (i) don't like tapioca pudding or rice pudding, you probably won't like this pudding, and (ii) if you are a sullen pre-teen who pretends to hate everything, you will probably like this pudding, but nobody will know.

1 13.5-oz. can coconut milk
2/3 cup milk
1 cup dried quinoa
1 cup sugar
3 eggs, beaten
1 dash salt
2 Tbs. cornstarch
2 cups milk
1 tsp. vanilla
3 ripe bananas, thoroughly mashed

Combine coconut milk, regular milk and quinoa in saucepan – be sure to break down all the coconut cream. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the liquids are absorbed. Remove from heat. In a separate pan, combine the sugar, eggs, salt, cornstarch, milk and vanilla.  Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat, add quinoa mixture and bananas, and stir to combine. Pour into glass bowl and refrigerate a few hours, or even overnight, until firm. If you want it to set sooner, or you like the idea of decorative presentations, pour individual servings of the pudding into separate wine glasses, ramekins, pretty coffee mugs, or whatever else you have in mind. You can top with a dollop of whipped cream, if you want to make it even prettier, but the taste surely won’t need it.

1 comment:

  1. Mother's Day is coming. I made an order for 2 bottles of Birds Nest soup ( as well as 4 packets of Chinese tea that's supposed to be good for regulating cholestrol. My mom's cholestrol has been pretty high lately, or so she tells me.