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Quinoa Banana Pudding with Dried Mango

(recipe, Lorna Sass)


Since quinoa is one of the most versatile, quick-cooking grains I know, I wasn't very surprised to discover that it makes a terrific base for a dessert pudding. Stirring mashed banana in at the end gives this luscious pudding creaminess without the cream.


  1. 1½ cups quinoa
  2. 1 can (13.5 ounces) unsweetened coconut milk
  3. ¼ cup sugar, plus more to taste
  4. Pinch of salt
  5. ½ cup dried mango slices, snipped into ½-inch bits
  6. 1 packed teaspoon grated fresh ginger, plus more to taste
  7. 2 large ripe bananas
  8. ½ cup chopped walnuts, toasted


  1. Swish the quinoa in several bowlfuls of fresh water until the water remains fairly clear. Drain in a fine strainer.
  2. Bring the quinoa and 2½ cups of water to a boil in a heavy 3-quart saucepan. Reduce the heat, cover, and simmer until the water has been absorbed, 12 to 15 minutes.
  3. Add the coconut milk, sugar, and salt. Boil gently, uncovered, stirring occasionally, for 5 minutes. Add the mango and ginger. Continue cooking until the mixture thickens to a pudding consistency and the mango is soft but still chewy, about 3 minutes.
  4. Slice half a banana and set aside. Mash the remaining 1½ bananas and, off the heat, stir into the pudding. Add more sugar, if needed, and then stir in the walnuts.
  5. Serve in individual ramekins or from one large bowl, garnished with the banana slices.


Variations Sweeten to taste with maple syrup or honey instead of sugar. Use raisins or dried pineapple instead of dried mango. Instead of walnuts, try Brazil nuts. Serve with a scoop of mango or coconut sorbet. Garnish with toasted, sweetened coconut flakes. Top with slices of fresh mango instead of banana. Culinate editor's note: For an unusual look, try red quinoa instead of white.