Peruvian Pudding with Raspberries, Blueberries and Honey YUM!

By on October 29, 2017

Peruvian Pudding with Honey, Raspberries and Blueberries

Peruvian Pudding with Quinoa, Raspberries and Strawberries


The newly trendy quinoa, a Peruvian staple ancient grain, finds its way into everything from soups to stews but rarely is it seen in desserts. Unless you’re in Peru where it is practically a cliché.
Yesterday, at the glorious restaurant known as New Leaf started by Bette Midler up at the Cloisters, my interest was piqued by the enigmatic recipe title, Peruvian Pudding. Always up for something new, I ordered this glorious dessert.
Was I glad. Looking lovely as a mound of honey scented quinoa dotted with raspberries and blueberries, this dessert did not disappoint.
Easy as the proverbial pie to make, satisfying, and full of key nutrients*, I recommend it to you.
Plus the quinoa and coconut sugar can both be found at Bob’s Red Mill.
Peruvian Pudding with Honey, Raspberries and Blueberries
Makes 6 servings
4 cups canned coconut milk
¼ cup coconut sugar (or brown)
Pinch salt
2 cups raw quinoa
1 teaspoon vanilla extract
2 ounces EACH: fresh raspberries and blueberries
3 tablespoons honey (or more if you wish)
Sprigs of fresh mint
In a medium saucepan, combine coconut milk, sugar, salt and quinoa. Bring it to a boil, turn heat down to a simmer and cook quinoa tightly covered, (foil or a tight lid) until done, about 30 minutes. Fluff with a fork. Add vanilla and raspberries. Drizzle with honey and serve warm garnished with fresh mint leaves.
*Quinoa grains are good sources of vitamin E, vitamin B and essential fatty acids such as linoleic. The grains are also rich in dietary fibers and minerals such as magnesium and iron. Magnesium ensures a smooth flow of blood by relaxing the blood vessels. Iron is needed for the formation of red blood cells.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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