I think the thing I love most about Autumn and Winter is that I get to eat lots of comfort foods! Not to mention being pregnant, this is also a convenient excuse I use to justify far too many yummy foods to myself. Generally when you think of comfort foods you think chocolate pudding (mmmmm), slow cooked stews (delish), fruit crumbles (oh yeah) and maybe some sticky date pudding with a big dollop of whipped cream – super super delicious, but not so figure friendly. Well, say heeeellllloooo to my Coconut Quinoa Pudding with Honey Poached Tamarillos – it really is healthy and oh so comforting!
Its really only in the past couple of days that where I live in Auckland has been getting chilly and I have actually felt like moving aside the salads, BBQs and light fruity desserts in favour of some more hearty cuisine. Only two weeks ago I was wearing shorts and a t-shirt at the beach while little George (my toddler) was running around naked playing with (and of course like every toddler, eating the) sand. It was just the day after we were at the beach that I went down to Christchurch to visit my family. Oh golly gosh! My body went into shock! There was snow all over the hills and surrounding the city, the wind was bitterly cold, it was hailing and I was not prepared in my t-shirt and jeans – I was miserable. Its safe to say that I am now an Aucklander and for the first few days I was in Christchurch I
didn’t want to couldn’t leave the house! Now, for any non-New Zealanders reading my blog, let me put this into perspective. Christchurch is a mere 1 hour plane ride south of Auckland, we’re not talking 6 hours south into the sub-Antarctic islands. So you can appreciate why I didn’t think to bring a full body goose-down suit, mittens and mukluks. I have actually been to Antarctica on a number of occasions (true story) and I really don’t recall it being that cold, okay I did go there in summer but still, we’re talking about Antarctica here! The giant penguins and seals were pretty darn cute by the way! So it was here in Christchurch while I was bundled up inside by the fire eating my mum (and dad, yes my dad’s a good cook) delicious cooking that I thought how nice Coconut Quinoa Pudding with Honey Poached Tamarillos would be. I then liked the recipe even more when I came home and my doctor told me that I might be putting on a little too much weight during my pregnancy (whoops). So a healthy and comforting dessert – perfect!
This Coconut Quinoa Pudding with Honey Poached Tamarillos is a bit of an adaption of my Quinoa Porridge and also slightly inspired by my all time favourite dessert of Tamarillo and Almond Crumble and slightly new. You could call this a dessert or you could call this breakfast, you could call this healthy and you could call this comfort food, what you can definitely call this is super easy and delicious. If you don’t have any quinoa then feel free to use good old fashioned rice and turn it into a rice pudding, and if you don’t have any tamarillos then feel free to substitute them with plums, peaches, nectarines or any other stone fruit – I don’t want you unnecessarily going out in the cold to the supermarket if you don’t need to. So grab a bowl, snuggle up on the couch with a blanket and listen to the rain pattering on the roof.
Coconut Quinoa Pudding with Honey Poached Tamarillos
Coconut Quinoa Pudding
- 1 cup white quinoa
- 1 1/2 cups water
- 2 cups coconut cream + 1 1/2 cups additional coconut cream
- 1 vanilla pod
- 1/2 cup honey
- 1/2 cup honey
- 1 cinnamon quill
- 4 tamarillos stem removed and halved lengthways
Cut the vanilla pod in half length ways and scrape out the black beans. Place quinoa, water, coconut cream and vanilla pod and beans in a medium saucepan over high heat and stir. Bring to the boil, reduce the heat to low and cook for 15-20 min until the quinoa is cooked through (Note 1). Remove vanilla bean. Add honey, additional coconut cream and mix through.
Whilst the quinoa is cooking prepare the poached fruit. Place honey, 1 cup water and cinnamon in saucepan. Bring to a boil then reduce to a simmer. Allow to simmer for 3-5 minutes until the liquid is starting to turn syrupy. Add tamarillos gently simmer for approximately 5 minutes on one side then turn over and cook for another 5 minutes on the other until fruit is tender but not falling apart. Remove the skins, if desired. You can make the fruit ahead of time and serve at room temperature if you like.
To serve, divide pudding between four serving bowls, top with fruit and drizzle over syrup.
Note 1: The quinoa is cooked when it releases its little 'germ' i.e. it will swell slightly and you will see little sprouts on each of the quinoa seeds.
Note 2: Plums also work really well in place of the tamarillos, just ensure you cook them for less time around 5 min. You can even use nectarines, peaches or any other stone fruit you have available.