Ingredients

1/2 c quinoa
1 can coconut milk
1 can milk (the coconut milk can)
1/2 c sugar
1/4 t salt
1T of cornstarch
1/4 t vanilla
1/2 t coconut extract
pineapple tidbits
sweetened flaked coconut

Instructions

Bring the quinoa, coconut milk and milk to a boil, then stir in the sugar and salt.

Lower to medium and cook, stirring frequently, until the quinoa just starts to bloom. Put about 1T of cornstarch in a measuring cup (or one of the ramekins you'll be using) and pour in a little of the liquid, stirring to make a slurry. Add that to the pot and continue to cook until the mixture thickens.

Remove from heat and stir in the vanilla and coconut extract. Pour into 4 ramekins and chill to set.

To serve, top with pineapple tidbits and toasted coconut.

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