A twist on rice pudding that is sure to be a favourite with the whole family.


  • 3/4 cup tri-colour quinoa, rinsed and drained

  • 2 x 400g cans coconut milk

  • 3/4 cup caster sugar

  • 2 cups frozen mixed berries

  • 1/2 cup toasted coconut


  • 1.

    Place quinoa in a large saucepan with coconut milk and sugar. Bring to the boil, reduce heat, cover and simmer on low heat for 35-40 minutes, until thick and creamy.

  • 2.

    When quinoa is soft and cooked stir through fruit and pour into serving bowls. Refrigerate for 2 hours or overnight. Decorate with extra fruit and toasted coconut.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 494kj
  • Fat Total 33g
  • Saturated Fat 28g
  • Protein 6g
  • Carbohydrate 50g
  • Sugar 29g
  • Sodium 21mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooking time 40 minutes with overnight soaking.

More Macro recipes can be found on the Woolworths Guide to Goodness website.

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