pudding.

Quinoa Coconut Pudding*, a delightful affair. 

• 1/3 c. turbinado sugar
• 2 eggs
• 2 T butter
• 1 T vanilla
• 1 tsp cinnamon
• 1 c. coconut milk beverage 
• 1 1/2 c. cooked quinoa
• 1/3 c. sweetened coconut flakes
• 1/3 c. slivered almonds
• dash of nutmeg

Preheat oven to 350 degrees. Mix melted butter with sugar. Add the eggs, vanilla, and cinnamon. Pour in the coconut milk slowly and mix well. In a separate bowl, mix the quinoa, coconut flakes, and almonds. Combine the two. Pour pudding into a deep, greased oven-safe bowl. Sprinkle the top with nutmeg and extra coconut flakes. Bake for 40 minutes. 

Throw some raspberries on top, of course. 
*Altered slightly from this recipe.