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Coconut Quinoa Pudding with Honey Poached Tamarillos | mylittlelarder.com

Coconut Quinoa Pudding with Honey Poached Tamarillos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author My Little Larder


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

Poached Tamarillos

  • 1/2 cup honey
  • 1 cinnamon quill
  • 4 tamarillos stem removed and halved lengthways


  1. 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.
  2. 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.
  3. To serve, divide pudding between four serving bowls, top with fruit and drizzle over syrup.

Recipe Notes

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.